Pumpkin and bacon risotto
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 1 | large | Onion; finely chopped |
| 2 | Bacon rashers; cut into strips | |
| 1 | Garlic clove; crushed | |
| 1½ | cup | Long grain rice |
| ¼ | teaspoon | Dried sage |
| 1 | pack | MAGGI American Pumpkin and Bacon Soup Mix |
| 1 | cup | Cold water |
| 2¼ | cup | Boiling water |
| 500 | grams | Pumpkin; peeled and cut into |
| ; small cubes | ||
| 2 | tablespoons | Grated parmesan cheese |
| 2 | tablespoons | Chopped parsley; (2 to 3) |
| Shaved parmesan cheese; (optional) | ||
Directions
Heat the butter in a large saucepan. Add the onion and bacon and cook for 2-3 minutes.
Add the garlic, rice and sage and cook, stirring, for a further 1-2 minutes.
Combine the soup mix and cold water. Add to the pan with the boiling water and pumpkin.
Bring to the boil, stirring. Cover the pan and simmer over a low heat for 20-25 minutes or until the rice and pumpkin are tender and the liquid is absorbed. Stir occasionally.
Stir in the grated parmesan cheese and parsley.
Top with shaved parmesan cheese if desired.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.