Recipe: Pumpkin and Bacon Risotto

Recipe: Pumpkin and Bacon Risotto

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


  • 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)


  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