2 cups arborio rice olive oil 1 onion, chopped 2 cloves garlic, crushed 1 cup chopped pumpkin (1 cm cubes) 2-3 rashers of bacon 2 litres chicken stock (allow 1 teaspoon stock powder per 250ml water) parmesan or other cheese, grated coriander or parsley, chopped (to garnish)
Heat stock in a saucepan and set aside on the stove at a gentle simmer.
In another pan, sauté onion and garlic in oil, add bacon and sauté (keep moving around the pan) until the fat runs.
Stir in the chopped pumpkin and arborio rice. Mix well until rice is coated in the oils and the pan is drying out. Add a couple of ladles full of hot stock and stir occasionally while the stock is absorbed.
Repeat the process until the rice is soft and creamy and the pumpkin tender. Don’t slosh all the stock in at one go, as the rice needs the heat and stirring to release the starch that produces the distinctive creamy texture. Stir regularly, not constantly.
When the risotto is soft and creamy, check the seasoning, adding salt and pepper if required. Finish with a sprinkle of grated cheese.
Serve in bowls with some chopped fresh herbs and crusty bread.