Pumpkin risotto with bacon

Pumpkin risotto with bacon

4.5 26 rating
Prep. 10min
Total 40min
2 portions

Ingredients

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

Difficulty

easy


Nutrition per 1 portion

Sodium 884.5 mg
Protein 13.8 g
Calories 2472.4 kJ / 590.9 kcal
Fat 25.6 g
Fiber 3.7 g
Saturated fat 11 g
Carbohydrates 72.8 g

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