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Roast Pumpkin, Goats Cheese and Chorizo Risotto
THE BUNNY'S BURROW13Ingredients
70Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 pumpkin (small to medium butternut, cubed, seeds and skin removed)
- 2 tsp. sage
- olive oil
- 2 onions (1 diced finely 1 chopped roughly)
- 2 cloves garlic (minced)
- 2 capsicum (cheeks of roasted, I used the jarred kind)
- 2 chorizos (sliced, buy real chorizo from your butcher - some of the store bought ones are just chorizo flavoured sausage for a premium price - sacrilege)
- 90 grams goats cheese
- 1.5 liters vegetable stock (I used my home made stock, see recipe here.)
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 1 knob butter
- 1/2 shaved Parmesan cheese (or cur grated)
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