Risotto with pumpkin and bacon
Time to make: 45 mins
- 1 ½ cups arborio rice
- olive oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1 cup chopped pumpkin (cut in 1cm cubes)
- 2-3 rashers bacon or a sausage
- 2 cups salt-reduced chicken stock
- 2 cups water
- parmesan or other cheese, grated
- coriandercilantroX or parsley, chopped (to garnish)
1 Heat stock in a saucepan and set aside on the stove at a gentle simmer.
2 In another pan, sauté onion and garlic in oil, add bacon and sauté (keep moving around the pan) until the fat runs.
3 Stir in the chopped pumpkin and arborio rice. Mix well until rice is coated in the oils and the pan is drying out. Add a couple of ladles full of hot stock and stir occasionally while the stock is absorbed.
4 Repeat the process until the rice is soft and creamy and the pumpkin tender. Don’t slosh all the stock and water in at one go, as the rice needs the heat and stirring to release the starch that produces the distinctive creamy texture. Stir regularly, not constantly.
5 When the risotto is soft and creamy, check the seasoning, adding salt and pepper if required. Finish with a sprinkle of grated cheese.
6 Serve in bowls with some chopped fresh herbs, salad and crusty bread.
Nutrition Info (per serve)
Total fat 5g
Saturated fat 2g
Dietary fibre 49g
To cut pumpkin, place in a plastic bag and throw hard against a concrete path. The pumpkin will split in half. Scoop out the seeds and discard, cut the pumpkin into wedges, then pare off the skin.
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