Pumpkin Risotto with Bacon

Name: Pumpkin Risotto with Bacon
Prep time: 15 min
Cook time: 50 min
Total time: 50 min
Yield: 4 portions
Ingredients: 40 g Parmesan cheese; 1220 g water; 300 g pumpkin flesh; 1 Tbsp extra virgin olive oil; 1 ½ - 2 tsp fine sea salt; 2 pinches ground black pepper; 30 g shallot; 100 g bacon lardons; 40 g unsalted butter; 320 g Arborio rice; 60 g dry white wine; 1 Tbsp vegetable stock paste, homemade; 60 g frozen green peas; fresh flat-leaf parsley

4.4 150 rating

Prep. 15 min

Total 50 min

4 portions

Ingredients

Parmesan cheese cut in pieces (2 cm), plus extra shavings for garnishing
40 g
water
1220 g
pumpkin flesh diced (1 cm)
300 g
extra virgin olive oil
1 Tbsp
fine sea salt plus extra, to taste
1 ½ - 2 tsp
ground black pepper or to taste
2 pinches
shallot halved
30 g
bacon lardons smoked
100 g
unsalted butter
40 g
Arborio rice
320 g
dry white wine
60 g
vegetable stock paste, homemade (see tip)
1 Tbsp
½ vegetable stock cube (for 0.5 l)
frozen green peas
60 g
60 g fresh green peas
fresh flat-leaf parsley leaves, for garnishing