Pumpkin and Bacon Risotto

    40 minutes

    Salty bacon balances out the sweetness of pumpkin in this very simple and tasty risotto. Serve with a green salad.

    12 people made this

    Serves: 4 

    • 4 cups vegetable stock
    • 200g bacon, diced
    • 3 tablespoons butter
    • 1 teaspoon olive oil
    • 2 onions, thinly sliced
    • 400g pumpkin, peeled and cubed
    • 1/2 cup white wine
    • 340g Arborio rice
    • 4 tablespoons grated Parmesan

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Heat the stock in a saucepan. Fry the diced bacon in a frypan without oil until bacon is crispy. Reserve the bacon and drain off the fat.
    2. Add 2 tablespoons butter and 1 teaspoon oil and fry the onions 5 minutes. Add the pumpkin and fry 5 minutes. When the pumpkin is just softened, add the rice and stir to coat with butter. Add the wine.
    3. Add the stock, one ladle at a time, stirring constantly. Only add more stock when the previous ladle has been absorbed. Continue until rice is done, about 18 minutes.
    4. Remove from the heat and stir in remaining butter, grated Parmesan and bacon. Serve!

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