Pumpkin risotto with bacon

Pumpkin risotto with bacon

3.9 17 ratings

Prep. 10 min

Total 50 min

6 portions

Ingredients

Parmesan cheese cut into pieces (3 cm)
60 g
water
1580 g
pumpkin peeled and cut into pieces (2 cm)
450 g
extra virgin olive oil
1 ½ tbsp
sea salt to taste
1 tsp
ground black pepper to taste
3 pinches
eschalot
45 g
rindless bacon rashers cut into thin slices
150 g
butter
60 g
Arborio rice
480 g
dry white wine
90 g
Vegetable stock paste (see Tips)
1 ½ tbsp
sea salt to taste
frozen green peas defrosted
90 g
fresh flat-leaf parsley leaves only, for garnishing
Parmesan cheese shaved for garnishing

Difficulty

easy

Nutrition per 1 portion

Sodium 632.9 mg

Protein 13.8 g

Calories 2430.7 kJ / 581 kcal

Fat 24.5 g

Fibre 3.6 g

Saturated Fat 10.8 g

Carbohydrates 72.8 g

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