Pumpkin Risotto with Bacon

Name: Pumpkin Risotto with Bacon
Prep time: 15 min
Cook time: 50 min
Total time: 50 min
Yield: 4 portions
Ingredients: 40 g Parmesan cheese; 1220 g water; 300 g pumpkin flesh; 1 Tbsp extra virgin olive oil; 1 ½ - 2 tsp fine sea salt; 2 pinches ground black pepper; 30 g shallot; 100 g bacon lardons; 40 g unsalted butter; 320 g Arborio rice; 60 g dry white wine; 1 Tbsp vegetable stock paste, homemade; 60 g frozen green peas; fresh flat-leaf parsley

4.4 (135 ratings)

Difficulty easy

Preparation time 15 min

Total time 50 min

Serving size 4 portions

Ingredients

40 g Parmesan cheese, cut in pieces (2 cm), plus extra shavings for garnishing
1220 g water
300 g pumpkin flesh, diced (1 cm)
1 Tbsp extra virgin olive oil
1 ½ - 2 tsp fine sea salt, plus extra, to taste
2 pinches ground black pepper, or to taste
30 g shallot, halved
100 g bacon lardons, smoked
40 g unsalted butter
320 g Arborio rice
60 g dry white wine
1 Tbsp vegetable stock paste, homemade (see tip)
or ½ vegetable stock cube (for 0.5 l)
60 g frozen green peas
or 60 g fresh green peas
fresh flat-leaf parsley leaves, for garnishing

Nutrition: per 1 portion
Calories: 1452 kJ / 345 kcal
Protein: 10.2 g
Carbohydrates: 47.2 g
Fat: 12.4 g
Fibre: 2.4 g