Thursday, June 14, 2012

Pumpkin, Bacon and Sage Risotto

Pumpkin, Bacon and Sage Risotto

  • 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
  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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