Caramelised Pumpkin Risotto
By The Home Eco Team
Main - Ingredients
125 g pumpkin flesh
1 tablespoon oil
¼ onion, finely diced
½ clove garlic, crushed
60 g Arborio rice
1 rash of bacon
½ teaspoon chicken stock powder
salt and pepper to taste
1 tablespoons shaved Parmesan
2 sage leaves
Take one half of the pumpkin and roughly chop it into small pieces (about ½ cm or smaller). Place this pumpkin and 1 cup of water into a small saucepan and bring to the boil. Cook until tender.
Take the other half of the pumpkin and dice into 1 cm cubes.
Remove the rind from the bacon and then dice the bacon.
In a medium saucepan place the oil. Allow to heat and then add the diced pumpkin and the bacon. Stir occasionally and cook until the outside is brown. Pumpkin should hold its shape and not be mushy.
When cooked remove the bacon and pumpkin from the saucepan and set to one side.
Finely dice the onion and crush the garlic.
Return to the boiled pumpkin and check if it is tender. When tender puree the pumpkin with the cooking water. (use a potato masher)
Place puree into a jug and add more water to make the volume of the pureed pumpkin up to 250 mls.
Add the chicken stock powder to the pureed pumpkin.
Place some more oil into the medium saucepan you used earlier and heat. Add the onion and garlic and stir for 30 seconds and then add the rice.
Stir for one minute and add one cup of the pureed pumpkin. Cook over a low heat stirring all the time.
As the liquid is absorbed add more of the pumpkin puree until this is all used. Add some extra water if your rice is not cooked after this time (about 25 minutes).
Remove from the heat and stir through the caramelized pumpkin and bacon, sage leaves, Parmesan cheese and season with salt and pepper.