Pumpkin Pork Risotto

🧂 Ingredients

• 1 clove garlic

  crushed
• 1/2 onion

  chopped
• 150 g pumpkin or squash
• 200 ml water
• 1 tbsp olive oil
• 1 pinch chili flakes

  optional
• 1 knob butter
• 1 cup Arborio rice
• 1 shallot

  diced
• 2 cloves garlic

  crushed
• 75 ml white wine
• 1 tbsp olive oil
• 100 g butter
• 1/2 cup parmesan cheese

  grated
• 1 litre chicken or vegetable stock
• 4 slices streaky bacon

  cut into lardons
• 100 g pumpkin or squash

  chopped into 1 cm cubes
• 1 tsp thyme

  chopped
• pumpkin seeds
• chili flakes
• thyme

Instructions

• 1 Heat oil in saucepan and add onions - cook for 2/3 minutes
• 2 Add pumpkin & garlic and cook for a further 2/3 minutes and then add rest of
  ingredients (except butter) and cook for 8 - 10 minutes
• 3 Blend adding butter at the end. Taste & season accordingly
• 4 Heat stock in saucepan and leave at a simmer
• 5 Fry bacon lardons on high heat until crispy and set aside.
• 6 Cook shallot & garlic in pan on medium - high heat with oil & 25g butter.
• 7 Add rice and cook for 2/3 minutes, stirring continuously so it doesn't stick.
  Add white wine, stir and cook for a further 2/3 minutes until wine reduces.
• 8 Gradually add stock to rice, 1 soup ladle at a time. Stir continuously until
  rice has soaked up all stock - approx 25/30 minutes. With about 5 minutes until
  finished add cubed pumpkin so it cooks through the risotto.
• 9 When risotto is nearly finished add 4 tbsp of the pumpkin puree and stir
  through. Add bacon, thyme, butter & parmesan cheese and gently mix together.
• 10 Serve risotto in a bowl and garnish it with thyme, chili flakes, pumpkin seeds
  and more parmesan cheese.

Nutrition Info