Bacon, Pumpkin, Spinach & Pea Risotto
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- 40mins
- 4 servings
Ingredients
2 tbsp olive oil
1 onion finely chopped
2 cloves of garlic crushed
450 g pumpkin peeled and diced into cubes
150 g Farmland Streaky Bacon diced
1½ C arborio rice
½ C dry white wine (optional) or use a little extra stock
1 L vegetable stock
100 g frozen peas
120 g baby spinach leaves
½ C grated Parmesan cheese
Method
1 Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and cook until softened.
2 Add the diced pumpkin and bacon, and cook for 5-7 minutes, stirring occasionally, until the pumpkin is slightly softened and the bacon is cooked.
3 Add the Arborio rice and stir well, making sure the rice is coated in the oil.
4 Pour in the white wine if using and allow to reduce to a syrup.
5 Begin adding the vegetable stock, a cup or so at a time, stirring frequently and waiting for each addition to be absorbed before adding the next. This process should take about 20-25 minutes.
6 In the last few minutes of cooking, add the frozen peas and baby spinach leaves, and stir until the spinach has wilted and the peas are heated through.
7 Test that the rice has cooked by tasting a few grains, they should be firm but not gritty. If crunchy then add a little more stock or water and continue to cook.
8 Remove the risotto from the heat and stir in the grated Parmesan cheese.