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Rome recipe: Pumpkin cream risotto with breadcrumbs

Serves 4 people:
Cut about 600 grams of pumpkin into thick cubes and generously season it with two cloves of garlic, salt, pepper and oil. Place the pumpkin in the oven and let it cook for about 30 minutes at 180°.

While the pumpkin bakes, prepare the vegetable broth, which will also be used in…


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