Recipe: Pumpkin and Bacon Risotto

25 Nov Recipe: Pumpkin and Bacon Risotto

Enjoy this delicious risotto dish with a glass of Sacred Hill Orange Label Hawke’s Bay Chardonnay.

Ingredients:

• 2 cups Aborio Rice
• Olive Oil
• 1 chopped onion
• 2 cloves of crushed garlic
• 1 cup of chopped pumpkin
• 3 rashers of bacon
• 2 litres of chicken stock
• 3/4 cup parmesan cheese (grated)

Method:

1. Heat stock in a saucepan and leave to gently simmer
2. Saute onion, garlic and bacon in a large frying pan, stir in pumpkin and rice
3. Add 2 ladles of stock and mix until stock is absorbed
4. Repeat until rice is soft and creamy and pumpkin is tender
5. Sprinkle over grated parmesan and season to taste