22 Apr Recipe: Pumpkin Risotto Recipe
As the days get cooler and the leaves start to turn gold and red, we’re starting to crave those delicious warming meals. Try out our recipe for Pumpkin Risotto. It got the tick of approval with a glass of Sacred Hill Reserve Hawke’s Bay Chardonnay .
Ingredients:
- 2 cups Arborio rice
- Olive oil
- 1 chopped onion
- 2 cloves of crushed garlic
- 1 cup chopped pumpkin (1cm cubes)
- 3 rashers of bacon
- 2 litres chicken stock
- Grated parmesan to garnish
- Salt & pepper to taste
Instructions:
- Heat stock in sauce pan, leave to gently simmer
- Sauté onion, garlic and bacon
- Stir in pumpkin and rice
- Add 2 ladles of stock and mix until stock is absorbed
- Repeat until rice is soft and creamy and pumpkin is tender
- Once dished, garnish with grated parmesan and enjoy!