Pumpkin risotto with bacon
TM6 TM5 TM31

Pumpkin risotto with bacon

4.5 (576 ratings)

Ingredients

  • 40 g Parmesan cheese, cut into pieces (3 cm)
  • 1220 g water
  • 300 g pumpkin, peeled and cut into pieces (2 cm)
  • 1 tbsp extra virgin olive oil
  • ½ - 1 tsp sea salt, to taste
  • 2 pinches ground black pepper, to taste
  • 30 g eschalot
  • 100 g rindless bacon rashers, cut into thin slices
  • 40 g butter
  • 320 g Arborio rice
  • 60 g dry white wine
  • 1 tbsp Vegetable stock paste (see Tips)
  • 60 g frozen green peas
  • fresh flat-leaf parsley, leaves only, for garnishing
  • Parmesan cheese, shaved for garnishing

Nutrition
per 1 portion
Calories
2123.2 kJ / 505.5 kcal
Protein
15.8 g
Carbohydrates
66.6 g
Fat
17.5 g
Saturated Fat
6.7 g
Fibre
3.3 g
Sodium
1329.1 mg

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