Pumpkin risotto with bacon

Pumpkin risotto with bacon

4.4 1.4K rating

Prep. 10min

Total 40min

4 portions

Ingredients

Parmesan cheese cut into pieces (3 cm)
40 g
water
1220 g
pumpkin peeled and cut into pieces (2 cm)
300 g
extra virgin olive oil
1 tbsp
sea salt to taste
½ - 1 tsp
ground black pepper to taste
2 pinches
eschalot
30 g
rindless bacon rashers cut into thin slices
100 g
butter
40 g
Arborio rice
320 g
dry white wine
60 g
Vegetable stock paste (see Tips)
1 tbsp
sea salt to taste
frozen green peas
60 g
fresh flat-leaf parsley leaves only, for garnishing
Parmesan cheese shaved for garnishing

Difficulty

easy

Nutrition per 1 portion

Sodium 1329.1 mg

Protein 15.8 g

Calories 2123.2 kJ / 505.5 kcal

Fat 17.5 g

Fiber 3.3 g

Saturated fat 6.7 g

Carbohydrates 66.6 g

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