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Pumpkin and crispy bacon risotto

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Pumpkin and crispy bacon risotto

The secret to a good risotto is a good stock and a great wine both to cook with and enjoy.


  • 1 large onion, peeled and diced
  • 3 cloves garlic, peeled and diced
  • 75 grams butter
  • 1½ cups aborio rice
  • 1 cup dry white wine
  • 3-4 cups chicken stock
  • 2 cups cooked mashed pumpkin
  • about 4-8 rashers bacon
  • ¼ cup grated fresh parmesan cheese
  • 25 grams butter
  • fresh herbs such as parsley, marjoram, oregano or basil


  1. Heat the first measure of butter in a large saucepan and cook the onion and garlic over a low heat for about 8-10 minutes until the onion has softened, stirring frequently. Do not allow the onion to become brown.
  2. Add the rice and toss in the butter for about 2 minutes. Stir in the wine and continue to stir until all the wine has been absorbed.
  3. Gradually add the stock, stirring it into the rice in about ½ cup lots. As each portion is absorbed, add more. The stirring will ensure a creamy risotto. As you get towards the end of the stock, check the rice to see if the grains are tender and not sitll a little undercooked.
  4. While the risotto is cooking, trim the rind from the bacon and cook the rashers until they are crispy.
  5. Add the pumpkin to the risotto and mix well. Stir in the bacon, leaving a few pieces for garnishing. Season with satl, pepper, parmesan cheese, second measure of butter and garnish with fresh herbs of your choice.
  6. Serve the risotto in large bowls with warm crusty breads.

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