Bacon Roast Pumpkin Risotto Recipes

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PUMPKIN & BACON RISOTTO



Pumpkin & Bacon Risotto image

Make and share this Pumpkin & Bacon Risotto recipe from Food.com.

Provided by Sara 76

Categories     Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon oil
1 onion, finely chopped
1 garlic clove, crushed
125 g bacon, sliced
1 1/2 cups arborio rice
500 ml chicken stock
1 (420 g) can condensed pumpkin soup
1/2 cup parmesan cheese, grated
2 tablespoons flat leaf parsley, chopped

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.

Nutrition Facts : Calories 554.5, Fat 23, SaturatedFat 7.8, Cholesterol 36, Sodium 635.5, Carbohydrate 67.7, Fiber 2.6, Sugar 3.3, Protein 16.9

ROASTED PUMPKIN AND SPINACH RISOTTO



Roasted Pumpkin and Spinach Risotto image

I found this in the "Super Food Ideas" magazine, we have had it several times and all love it. Cooking time is including roasting the pumpkin.

Provided by Christine75

Categories     Rice

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 kg butternut pumpkin, peeled, cut into 3cm pieces
1/4 cup olive oil
4 slices bacon, rind removed, chopped
1 brown onion, finely chopped
2 garlic cloves, crushed
1 1/2 cups arborio rice
1 1/2 tablespoons instant chicken bouillon granules
5 cups boiling water
150 g Baby Spinach
1 cup shredded coon Italian cheese

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.

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