baked pumpkin and bacon risotto

  • 1 tablespoon extra virgin olive oil
  • 1 onion, peeled and finely chopped
  • 4 rashers bacon (320g), rind removed and chopped
  • 2 cups (400g) arborio rice
  • 800g pumpkin, peeled, seeds scooped out, chopped into small pieces
  • 5 cups (1.25 litres) chicken stock
  • sea salt and cracked black pepper, to taste
  • ½ cup (40g) finely grated parmesan
  1. Preheat oven to 200°C (400°F).
  2. Place the oil in a big heavy-based ovenproof saucepan over medium heat. Add the onion and bacon and cook, stirring with a wooden spoon, for 6 minutes or until golden.
  3. Add the rice, pumpkin and stock and stir to combine.
  4. Cover the pan with a tight-fitting lid and carefully transfer it to the oven. Bake for 30 minutes.
  5. Remove the pan from the oven and take off the lid. Add the salt, pepper and parmesan and stir to combine. Continue stirring the risotto for about 2 minutes or until it thickens and any liquid is absorbed.
  6. Spoon the risotto into bowls and sprinkle with extra finely grated parmesan to serve, if you like. Serves 4–6.
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