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Pumpkin risotto with bacon

Pumpkin risotto with bacon
4.4 1.4K évaluations
Prép. 10min
Total 40min
4 portions
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Ingrédients

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

Niveau

facile

Infos nut. par 1 portion

Sodium 1329.1 mg
Protides 15.8 g
Calories 2123.2 kJ / 505.5 kcal
Lipides 17.5 g
Fibre 3.3 g
Graisses saturées 6.7 g
Glucides 66.6 g

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