Pumpkin, Bacon and Sage Risotto

Pumpkin, Bacon and Sage Risotto

INGREDIENTS:

• 2 large chicken stock cubes
• 2 tablespoons vegetable oil
• 20g butter
• 1 brown onion
• 3 rashers bacon, finely sliced crosswise
• 250g pumpkin, seeded, peeled and finely chopped
• 1 teaspoon dried sage
• 1 cup arborio rice 
• 1/4 grated parmesan cheese

DIRECTIONS:

1. Place crumbled stock cubes in a large saucepan and add 4 cups (1 litre) of water. Bring to the boil. Reduce heat to low and cover to keep hot.
2. Heat oil and butter in a large saucepan over moderate heat. Add onion and bacon, cook for 5 minutes until soft. Add pumpkin, rice and sage. Stir to coat for about 2 minutes. Add stock one ladle-full at a time and stir until all the liquid is absorbed. 
3. Continue this ladle-full at a time until all the stock is gone. It should take about 20 minutes. The rice should be tender but still firm to the bite. Stir in 2 tablespoons of parmesan. Serve topped with extra parmesan.

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