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Yum! Used the vegetable broth option, and canned pumpkin. The parmesan cheese really makes this taste so good! Thanks!!

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Annisette August 25, 2006

Mmmm...wonderfully warming for a cold day like today. I used a vegetable broth mix #113354 for the stock, which I thought seasoned this richly. I also used frozen pumpkin puree. Easy to make, and delicious. Thank you!

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Kaarin December 19, 2005

Mmmmmm, this is great comfort food! It is easy to make and tastes wonderful. I suspected I'd need less stock, so started off with about half the quantity and added more as the stock was absorbed; in the end I did use a bit less. However I was probably generous with the butter and cheese :-) (I used mature chedder) and served this with vegetarian sausages. Sylvie, I hope you get round to making this dish soon. We'll definately be having it again!

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Mrs B May 05, 2005
Orzotto Con Zucca (Barley & Pumpkin Risotto)