Ingredients
- 1 kabocha squash (Japanese pumpkin)
- 3 cups chicken stock
- 1 tablespoon butter
- 1 onion (chopped)
- 1 cup arborio rice
- 1/2 cup white wine
- 1/2 cup parmigiano reggiano (grated)
- 1 ounce pancetta
- 1 handful sage leaves
- 1 handful toasted pumpkin seeds
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