Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "764fcecdf366400fb91716acdbe2e86d",
    "updated": "2025-04-25T13:51:53.479Z",
    "title": "Pumpkin risotto",
    "subtitle": "",
    "description": "This risotto can be made with either pumpkin or butternut squash. Look for pre-peeled and cubed options in the produce section or the frozen foods aisle. This recipe is designed without cheese, offering an allergy-friendly alternative. Although I enjoy Daiya vegan cheeses in many recipes, the flavors do not align with this Northern Italian classic. Hence, I crafted this dish to shine on its own. If you prefer cheese, feel free to use grated fresh Parmesan, which is an excellent choice. Occasionally, I add a hint of truffle salt to elevate the dish.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "arborio rice",
          "vegetable broth",
          "olive oil",
          "earth balance soy-free buttery spread",
          "chopped onion",
          "garlic, finely minced  or pressed ",
          "white wine",
          "½-inch diced pumpkin  or butternut squash ",
          "salt",
          "chopped fresh parsley",
          "salt and freshly ground pepper",
          "truffle salt (optional)"
        ]
      }
    ],
    "instructions": [
      "Combine the rice with 3½ cups of the broth in a microwave-safe container. Cover and microwave for 12 minutes, until the rice is softened and most of the liquid is absorbed.",
      "Meanwhile, heat the remaining 1 cup of broth in a small pan over medium heat until it is just below boiling point. Set aside.",
      "In a large pot or Dutch oven over medium heat, warm the olive oil and buttery spread until they start to shimmer. Add the onion and cook, stirring frequently, for 2 minutes, until fragrant. Then add the garlic and cook for an additional minute. Pour in the wine and cook until it is reduced by half, which takes about 2 minutes. Add the pumpkin, salt, and ½ cup of the hot broth. Cook while stirring occasionally for 5 minutes.",
      "Stir in the rice and 2 tablespoons of the parsley, reduce the heat to medium-low, and cook for another 10 minutes, stirring continuously, until the pumpkin is tender and the rice is al dente. Remove from heat, mix in the remaining ½ cup of broth, and season with salt and pepper. Cover and allow to sit for 2 minutes.",
      "Serve garnished with the remaining 2 tablespoons of chopped parsley and a sprinkle of truffle salt."
    ],
    "notes_ingredients": "Truffle salt (optional)",
    "notes_instructions": ""
  }
]