Recipe · Uncategorized

RECIPE: Quick Risotto with Bacon, Pumpkin and Peas

I made this little beauty the other week for my hubby and his in-laws and apparently they loved it (and the father-in-law hates pumpkin)! This is a great easy to make dinner, enjoyed by pretty much anyone who tries it, I wanted more but everyone else went back for thirds!

The below recipe serves approx. 4 people.

Ingredients:

1 tbs olive oil
20g butter
1 brown onion, finely diced
2 garlic cloves, crushed
250g Middle Bacon Rashers, diced
Β½ butternut pumpkin, diced
1 cup Arborio rice
3 cups salt-reduced chicken stock
1 cup frozen peas
1 cup finely grated parmesan

Method:

Heat oil and butter in a large, deep frying pan over medium heat.

Add onion, garlic and bacon. Cook for 8 minutes or until soft. Add pumpkin and rice. Stir until well combined.

Add Β½ cup stock and stir to combine. Bring to the boil and cook for 1 minute or until absorbed. Add remaining stock and bring to the boil. Cover pan, reduce heat to medium low and simmer for 12 minutes or until rice is tender and liquid is absorbed.

Add peas and ΒΎ cup of parmesan. Gently stir until combined.

Sprinkle with remaining parmesan and serve.

NOTE: You can add any leftover vegies you have to this dish.

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