5 cloves garlic
150g streaky bacon
2 cups Arborio rice
1 tbsp Man Grind
1/2 cup white wine optional
1.5L chicken stock
1.5 cups pumpkin soup
Fresh chopped parsley
250g cubed pumpkin
To prep the cubed pumpkin drizzle with a little oil and season with Man Grind and roast for 20 min at 200 C Fan Bake.
To make the risotto add the butter to a large pan or pot, melt over a medium high heat.
Sauté finely diced onion and garlic in butter for a few minutes to soften.
Add diced streaky bacon and cook off for another couple of minutes.
Next add the rice and cook off for one minute. Add Man Grind.
Deglaze with wine if using and stir until all the wine has cooked off.
Now start adding the stock. If you can, heat the stock in a large pot or jug. Add the stock a ladle at a time and cook until the rice has absorbed the stock. It will take about 20 minutes to add all the stock.
Next stir through the pumpkin soup and cubes of pumpkin and cook off for another couple of minutes. This is a lovely loose risotto, if you prefer something thicker, reduce the stock by 1 cup.
Remove from the heat and vicariously stir in the Parmesan and fresh parsley.
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