Now the autumn evenings are long and dark it’s the perfect season of comfort food, with it’s creamy texture and rich bacon hit, pumpkin risotto hits the spot. It’s a great recipe for using up left over pumpkin from Halloween carving, though squash will do just as well.
- Serves 4
- 600g pumpkin, peeled and chopped into 2cm cubes
- 300g Arborio rice
- 75g smoked bacon, chopped
- 1l hot well flavoured stock
- 1 clove of garlic finely chopped
- 1 med onion thinly sliced
- 2tbsp olive oil
- 25g butter
- 30g toasted pumpkin seeds
- juice half a lemon
- Parmesan cheese for serving
- Oven 200 C
- Toss onion and pumpkin separately in a tbsp of oil, then spread evenly in baking pans and put in the oven to roast for about 25 minutes. Check every 10 minutes and stir about to prevent them burning.
- Meanwhile, in a large pan melt the butter and gently fry bacon. Add garlic, after a couple of minutes when it is transparent, add rice, stir to coated the grains in butter, then start gradually stirring in stock adding more as it is absorbed by the rice. Towards the end of cooking after about 20 minutes, the rice should be creamy and moist, still with a little bite, if it’s at all dry add extra stock.
- Stir in roasted veg, adding salt, pepper and lemon juice, check and adjust seasoning, scatter over pumpkin seeds.
- Delicious served with shavings of parmesan cheese and a salad of mixed leaves including lots of peppery watercress.