Pumpkin Risotto with Bacon
TM6 TM5 TM31

Pumpkin Risotto with Bacon

4.5 (74 ratings)

Ingredients

  • 40 g Parmesan cheese, cut in pieces (2 cm), plus extra shavings for garnishing
  • 1220 g water
  • 300 g pumpkin flesh, diced (1 cm)
  • 1 Tbsp extra virgin olive oil
  • 1 ½ - 2 tsp fine sea salt, plus extra, to taste
  • 2 pinches ground black pepper, or to taste
  • 30 g shallot, halved
  • 100 g bacon lardons, smoked
  • 40 g unsalted butter
  • 320 g Arborio rice
  • 60 g dry white wine
  • 1 Tbsp vegetable stock paste, homemade (see tip)
    or ½ vegetable stock cube (for 0.5 l)
  • 60 g frozen green peas
    or 60 g fresh green peas
  • fresh flat-leaf parsley leaves, for garnishing

Nutrition
per 1 portion
Calories
1452 kJ / 345 kcal
Protein
10.2 g
Carbohydrates
47.2 g
Fat
12.4 g
Fibre
2.4 g

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