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Pumpkin & Bacon Risotto
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Pumpkin & Bacon Risotto
An incredible way to use any leftover pumpkin soup to elevate a simple risotto.
Ingredients
50g butter
5 cloves garlic
1 onion
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
50g Parmesan
Fresh chopped parsley
250g cubed pumpkin
Instructions
1:
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.
2:
To make the risotto add the butter to a large pan or pot, melt over a medium high heat.
3:
Sauté finely diced onion and garlic in butter for a few minutes to soften.
4:
Add diced streaky bacon and cook off for another couple of minutes.
5:
Next add the rice and cook off for one minute. Add Man Grind.
6:
Deglaze with wine if using and stir until all the wine has cooked off.
7:
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.
8:
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.
9:
Remove from the heat and vicariously stir in the Parmesan and fresh parsley.
10:
Serve immediately.
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