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Early autumn pumpkin from your garden combined with fragrant sage makes a creamy, comforting risotto. Sauté onion and pumpkin in butter, add rice, stir. Gradually add stock, stir until absorbed. Add sage and parmesan, season, and serve. Cooking time: 35-40 minutes Storage: Refrigerate 2 days; reheat gently.Ingredients:
Method:
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