Pumpkin risotto with bacon

Pumpkin risotto with bacon

4.4 1.3K ratings
Prep. 10 min
Total 40 min
4 portions

Ingredients

  • Parmesan cheese cut into pieces (3 cm)
    40 g
  • water
    1220 g
  • pumpkin peeled and cut into pieces (2 cm)
    300 g
  • extra virgin olive oil
    1 tbsp
  • sea salt to taste
    ½ - 1 tsp
  • ground black pepper to taste
    2 pinches
  • eschalot
    30 g
  • rindless bacon rashers cut into thin slices
    100 g
  • butter
    40 g
  • Arborio rice
    320 g
  • dry white wine
    60 g
  • Vegetable stock paste (see Tips)
    1 tbsp
  • sea salt to taste
  • frozen green peas
    60 g
  • fresh flat-leaf parsley leaves only, for garnishing
  • Parmesan cheese shaved for garnishing

Nutrition per 1 portion

Calories 505.5 kcal / 2123.2 kJ
Protein 15.8 g
Fat 17.5 g
Carbohydrates 66.6 g
Fibre 3.3 g
Saturated Fat 6.7 g
Sodium 1329.1 mg

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