Pumpkin and Bacon Risotto

Nutrition per serve

Ingredients

• 400g butternut pumpkin
• 10g country seasoning
• 2clov garlic
• 1pcs onion
• 1pcs chicken-style stock cubes
• 120g cream cheese
• 150g arborio rice
• 90g diced bacon
• 50g baby spinach leaves
• 23ml olive oil
• 600ml boiling water

Method

1. Step 1 — Roast pumpkin
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled pumpkin into 2cm cubes and put on the lined tray. Drizzle with 1 tbs olive oil, scatter over half the country seasoning and season with pepper, then toss to coat. Roast for 15 mins or until lightly charred and almost tender.
2. Step 2 — Prep ingredients
   While the pumpkin is roasting, crush or finely chop the garlic. Finely chop the onion. Crumble 1 stock cube* into a heatproof jug, add 600ml boiling water and stir to dissolve. Coarsely chop the cream cheese.
3. Step 3 — Start risotto
   Heat 2 tsp olive oil in a medium deep frypan over medium heat. Cook the onion, stirring, for 4-5 mins until softened. Add the garlic and remaining country seasoning and stir for 30 secs or until fragrant.
4. Step 4 — Cook risotto
   Add the rice to the onion mixture and cook, stirring, for 1 min or until the grains are well coated. Stir in the stock and bring to the boil. Reduce the heat to low and cook, covered, for 15 mins or until most of the liquid is absorbed and the rice is almost tender. Add the cream cheese to the risotto, then remove from the heat and stand, covered, for 5 mins.
5. Step 5 — Add bacon
   Meanwhile, add the bacon to the tray with the pumpkin. Roast for a further 8-10 mins until the bacon is crispy and pumpkin is tender.
6. Step 6 — Get ready to serve
   Add the spinach and 125ml (½ cup) warm water to the risotto and stir until the spinach is slightly wilted. Add half the roasted pumpkin and bacon and stir to combine (see cooking tip). Taste, then season with pepper. Divide the risotto and remaining pumpkin and bacon among bowls to serve.

Allergens

Sulphites, Milk