Bacon Roast Pumpkin Risotto Recipes

PUMPKIN & BACON RISOTTO

Steps:

• Heat oil in a pan and cook onion until soft. Add garlic, bacon and rice and stir to coat in oil.
• Add 1/2 cup stock and cook over a low heat until absorbed, stirring constantly. Repeat with remaining stock making sure to add only in 1/2 cup batches.
• Add soup, stir well and continue to cook, stirring constantly until all the liquid has absorbed. This process will take around 20 minutes. Stir in the parmesan cheese and parsley. Serve immediately with a fresh green salad.

ROASTED PUMPKIN AND SPINACH RISOTTO

Steps:

• Preheat oven to 220°C Arrange pumpkin, in a single layer, in a lightly greased roasting pan. Drizzle with 1 1/2 tablespoons oil. Season with salt and pepper and toss to coat. Roast for 20 to 25 minutes or until golden and tender.
• Meanwhile, heat remaining oil in a large saucepan over medium heat. Add bacon and onion. Cook, stirring, for 4 minutes or until onion is soft. Add garlic and rice. Cook, stirring, for 2 minutes.
• Add stock powder and boiling water. Reduce heat to medium-low. Cover and cook for 15 minutes, stirring every 5 minutes. Remove lid and cook for a further 10 to 12 minutes or until rice has absorbed most of stock. Remove from heat. Stir in pumpkin, spinach and 3/4 cup cheese. Spoon into bowls. Top with cheese. Season with pepper and serve.