Pumpkin risotto with bacon

Pumpkin risotto with bacon

4.1 47 ratings

Prep. 10 min

Total 25 min

4 portions

Ingredients

Parmesan cheese cut into pieces (3 cm), plus extra shaved to garnish
40 g
water
1220 g
pumpkin flesh cut into pieces (2 cm)
300 g
extra virgin olive oil
1 tbsp
fine salt
½ - 1 tsp
freshly ground black pepper to taste
2 pinches
shallots
30 g
bacon rashers, cut into thin pieces
100 g
butter
40 g
risotto rice (e.g. Arborio or Carnaroli)
320 g
dry white wine
60 g
vegetable stock paste
1 tbsp
1 vegetable stock cube (for 0.5 l)
fine salt to taste
frozen green peas
60 g
60 g fresh green peas
fresh flat-leaf parsley leaves only, to garnish
2 - 3 sprigs

Difficulty

easy

Nutrition per 1 portion

Protein 10.2 g

Energy 1452 kJ / 345 kcal

Fat 12.4 g

Fibre 2.4 g

Carbohydrates 47.2 g

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Budget Friendly 10 recipes
Switzerland

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