Pumpkin Risotto With Bacon Recipes

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PUMPKIN RISOTTO WITH BACON



Pumpkin Risotto with Bacon image

This pumpkin & bacon risotto is comfort food at it's best. An easy to make meal that's full of flavour the whole family will love.

Provided by Helen

Categories     Main Course

Yield 4 people

Number Of Ingredients 11

400 g pumpkin or butternut (peeled with seeds removed)
4 tablespoons olive oil (halved)
1 large onions (diced)
4 cloves garlic (crushed)
250 g bacon (rindless and finely diced)
1 cup arborio rice
1 litre chicken stock liquid
1/4 cup cream
1/4 cup Parmesan cheese (grated)
120 g baby spinach
1 tablespoon fresh parsley (chopped)

Steps:

  • Chop the pumpkin into 2cm cubes and put it on an oven tray. Drizzle with olive oil and bake for 30 minutes on 180 degrees celsius.
  • While the pumpkin is roasting, make the risotto. In a large frying pan add oil, bacon, onion and garlic. Gently sauté over medium-high heat until the onions are cooked but not coloured.
  • Add rice and cook for a further 2 minutes while stirring constantly until rice grains become glossy and lightly toasted. The rice might stick a little to the bottom of the pan and that's fine, just use a wooden spoon to unstick them as much as possible.
  • Turn the heat down to low-medium so that when liquid is added it is still gently bubbling. Add 1 cup of the chicken stock, stir to mix together and let simmer until it almost fully absorbed - approximately 5 minutes. Stir, then add remaining stock, 1 cup at a time. Repeat until the rice almost absorbs all liquid. You can constantly stir through this process if you prefer but I tend to take a shortcut and not do this, only when liquid is added.
  • Add the baby spinach and mix through to wilt.
  • Turn off the heat. Add the cream and parmesan cheese, mix together and let sit for about 2-5 minutes until mixture thickens.
  • At this stage, the pumpkin should be caramelised on the edges and cooked through. Remove from oven and add into the risotto mixture and mix through.
  • Serve hot with chopped parsley on top and a fresh leafy green side salad.

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