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Warm olive oil in a large saucepan, add and gently cook onion, garlic, mushrooms and pumpkin over medium heat for 4 minutes.
Add crushed black pepper and the rice and cook with stirring for 1 minute.
In a separate saucepan, bring water and MAGGI Less Salt Chicken Stock cubes to boil. Add 1 cup of the stock to the rice, and simmer with frequent stirring until the stock is absorbed by the rice.
Gradually stir in the remaining stock one cup at a time allowing the stock to be completely absorbed before each addition. When all the stock is absorbed, the rice should be cooked but still firm when you bite it.
Finely mix in spring onions, Parmesan cheese and chopped parsley.
Per Portion of 300g
Recipe Mushrooms and Pumpkin Risotto | Nestlé Family ME
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