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Ingredients
- 40 g Parmesan cheese cut into pieces (3 cm)
- 1220 g water
- 300 g pumpkin peeled and cut into pieces (2 cm)
- 1 tbsp extra virgin olive oil
- ½ - 1 tsp sea salt to taste
- 2 pinches ground black pepper to taste
- 30 g eschalot
- 100 g rindless bacon rashers cut into thin slices
- 40 g butter
- 320 g Arborio rice
- 60 g dry white wine
- 1 tbsp Vegetable stock paste (see Tips)
- sea salt to taste
- 60 g frozen green peas
- fresh flat-leaf parsley leaves only, for garnishing
- Parmesan cheese shaved for garnishing
- Nutrition
- per 1 portion
- Calories
- 505.5 kcal / 2123.2 kJ
- Protein
- 15.8 g
- Fat
- 17.5 g
- Carbohydrates
- 66.6 g
- Fibre
- 3.3 g
- Saturated Fat
- 6.7 g
- Sodium
- 1329.1 mg
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