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Pumpkin risotto with granulated soy


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For 4 people
320 g rice profilee bio
1 pumpkin long bio
half a packet of soya granules
1 liter of vegetable stock (made from bio-organic onion carrot-celery Bio)
organic onion 1
organic extra virgin olive oil
whole sea salt
vegan Parmesan


Diced onion or blend it in a food processor.
Do stock plunging vegetables in cold, salt and boil for 30 minutes.
Soak in the broth for 5 minutes off the soya granules.
Fry the chopped onion in the oil and then add the rice and toast.
Add the chopped pumpkin.
Place the soy granulate into the Pan and add a few ladlefuls of stock salty to cook the rice.
Finally in cooked rice and turn off the heat add the vegan Parmesan.

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