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Pumpkin risotto with bacon

Pumpkin risotto with bacon
4.1 45 rating
Prep. 10 min
Total 25 min
4 portions
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Ingredients

  • Parmesan cheese cut into pieces (3 cm), plus extra shaved to garnish
    40 g
  • water
    1220 g
  • pumpkin flesh cut into pieces (2 cm)
    300 g
  • extra virgin olive oil
    1 tbsp
  • fine salt
    ½ - 1 tsp
  • freshly ground black pepper to taste
    2 pinches
  • shallots
    30 g
  • bacon rashers, cut into thin pieces
    100 g
  • butter
    40 g
  • risotto rice (e.g. Arborio or Carnaroli)
    320 g
  • dry white wine
    60 g
  • vegetable stock paste
    1 tbsp
    1 vegetable stock cube (for 0.5 l)
  • fine salt to taste
  • frozen green peas
    60 g
    60 g fresh green peas
  • fresh flat-leaf parsley leaves only, to garnish
    2 - 3 sprigs

Difficulty

easy

Nutrition per 1 portion

Protein 10.2 g
Calories 1452 kJ / 345 kcal
Fat 12.4 g
Fibre 2.4 g
Carbohydrates 47.2 g

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