student-kitchen blogspot.com

Student kitchen

3 shallots, chopped. 500g pumpkin, peeled, cut into 2 cm cubes or bought frozen. A few branches of thyme. Italian herbs mix to taste. 1 liter vegetable stock. 300 ml dry white wine. 30 g Parmesan cheese. Cook half of the pumpkin until soft and pure it in a blender. Roast the other half of the pumpkin. Melt half the butter in a big pan under medium-low heat and cook the shallots, thyme and garlic. When shallots become transparent, add mushrooms, rice and herbs. Add the rest of the butter and cheese.

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Student kitchen

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3 shallots, chopped. 500g pumpkin, peeled, cut into 2 cm cubes or bought frozen. A few branches of thyme. Italian herbs mix to taste. 1 liter vegetable stock. 300 ml dry white wine. 30 g Parmesan cheese. Cook half of the pumpkin until soft and pure it in a blender. Roast the other half of the pumpkin. Melt half the butter in a big pan under medium-low heat and cook the shallots, thyme and garlic. When shallots become transparent, add mushrooms, rice and herbs. Add the rest of the butter and cheese.

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This web page student-kitchen.blogspot.com states the following, "500g pumpkin, peeled, cut into 2 cm cubes or bought frozen." We saw that the webpage said " A few branches of thyme." It also said " Italian herbs mix to taste. 300 ml dry white wine. Cook half of the pumpkin until soft and pure it in a blender. Roast the other half of the pumpkin. Melt half the butter in a big pan under medium-low heat and cook the shallots, thyme and garlic. When shallots become transparent, add mushrooms, rice and herbs. Add the rest of the butter and cheese."

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