Bacon, Pumpkin, Spinach & Pea Risotto

Bacon, Pumpkin, Spinach & Pea Risotto


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


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.