PUMPKIN RISOTTO
We've adapted this Italian squash rice-pot recipe so it's a breeze for kids to make - just follow our step-by-step prep and cooking guide
Provided by Good Food team
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/ gas 4. Chop up the pumpkin or squash into 1.5cm cubes (kids- ask for help if it's slippery). Put it on a baking tray, drizzle over some oil, then roast for 30 mins.
- While the pumpkin is roasting, you can make the risotto. Put the garlic in a sandwich bag, then bash lightly with a rolling pin until it's crushed.
- Cut up the spring onions with your scissors.
- Heat 1 tbsp oil with the butter in your pan over a medium heat - not too hot. Add the spring onions and garlic. Once the onions are soft but not getting brown, add the rice and cumin. Stir well to coat in the buttery mix for about 1 min.
- Now add half a cup of the stock, and stir every now and then until it has all disappeared into the rice. Carry on adding and stirring in a large splash of stock at a time, until you have used up all the stock - this will take about 20 mins.
- Check the rice is cooked. If it isn't, add a splash more stock, and carry on cooking for a bit. Once the rice is soft enough to eat, gently stir in the grated cheese, chopped coriander and roasted pumpkin.
Nutrition Facts : Calories 397 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1 milligram of sodium
PUMPKIN, SAGE, CHESTNUT AND BACON RISOTTO
Provided by Amanda Hesser
Categories dinner, main course
Time 1h50m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat oven to 375 degrees. Halve pumpkin lengthwise, and remove seeds; rinse seeds, drain, and reserve. Cut pumpkin lengthwise into thick slices, and spread in a layer across a large baking sheet. (If using squash, cut into quarters.) Sprinkle pumpkin with olive oil, and set aside. Using a mortar and pestle, pound the coriander seeds until crushed. Sprinkle over pumpkin along with salt and pepper, and bake until soft, about 40 minutes.
- Remove pumpkin from oven (leave oven on), and spread bacon over it. In a small bowl, combine reserved seeds, chestnuts, sage and salt and pepper to taste. Add tablespoon olive oil, and mix well. Sprinkle over pumpkin and bacon. Place back in oven until bacon is crisp, 10 to 15 minutes.
- Remove pumpkin from oven. Scrape bacon, chestnuts, sage and pumpkin seeds onto a small plate; reserve. Finely chop about half the pumpkin. Chop other half so that it is slightly chunky; reserve.
- Place chicken stock in a small pan over medium-low heat. Bring to a simmer, then reduce heat to very low to keep warm. Place a large saucepan over medium heat, and add tablespoon olive oil, shallots, celery and a pinch of salt. Stir, cover, and cook for 3 minutes. Increase heat to medium-high, and add rice. Stir constantly until rice is translucent, 2 to 3 minutes. Stir in wine until it is absorbed, 1 to 2 minutes.
- Begin adding broth to rice, a ladleful at a time, stirring constantly. Allow each ladleful to be absorbed before adding next; process will take about 20 minutes. When ready, rice will be soft with a slight bite. Season with salt and pepper to taste.
- Remove rice from heat. Add chopped pumpkin, and stir vigorously until mixed; fold in pumpkin chunks. Mix in butter and Parmesan. Place a lid over the saucepan, and let sit for 2 minutes. To serve, place a portion on each of 6 serving plates. Top each portion with crumbled bacon, and sprinkle with mixture of chestnuts, sage and pumpkin seeds. Add a dash more cheese. Garnish each plate with a dollop of mascarpone if desired, and serve immediately.
Nutrition Facts : @context http, Calories 703, UnsaturatedFat 24 grams, Carbohydrate 56 grams, Fat 43 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 17 grams, Sodium 1025 milligrams, Sugar 8 grams, TransFat 0 grams
PUMPKIN & BACON RISOTTO
Make and share this Pumpkin & Bacon Risotto recipe from Food.com.
Provided by Sara 76
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a pan and cook onion until soft. Add garlic, bacon and rice and stir to coat in oil.
- Add 1/2 cup stock and cook over a low heat until absorbed, stirring constantly. Repeat with remaining stock making sure to add only in 1/2 cup batches.
- Add soup, stir well and continue to cook, stirring constantly until all the liquid has absorbed. This process will take around 20 minutes. Stir in the parmesan cheese and parsley. Serve immediately with a fresh green salad.
Nutrition Facts : Calories 554.5, Fat 23, SaturatedFat 7.8, Cholesterol 36, Sodium 635.5, Carbohydrate 67.7, Fiber 2.6, Sugar 3.3, Protein 16.9
More about "pumpkin bacon risotto recipes"
CREAMY PUMPKIN AND BACON RISOTTO - TAYLAH'S KITCHEN
From taylahskitchen.com
Servings 4Total Time 35 minsCategory Dinner
- Once all the wine is absorbed, start adding the stock ladle by ladle, allowing it to fully absorb each time. Also add the pumpkin, sage, nutmeg, salt, and pepper.
PUMPKIN RISOTTO WITH BACON & PARMESAN - THE ORIGINAL …
From theoriginaldish.com
Reviews 14Estimated Reading Time 4 mins
- Add the bacon to a 5-6qt Dutch oven (or heavy-bottomed pot) in an even layer over medium-low heat. Slowly render until crisp, about 12-15 minutes, stirring occasionally. Use a slotted spoon to transfer the bacon to a plate lined with a paper towel.
- Add the diced onion to the hot bacon fat. Saute over medium heat for about 5 minutes until softened. Add the sprigs of thyme, a pinch of salt, and a few cracks of freshly cracked black pepper. Stir in the arborio rice. Allow to toast for a minute or so.
- Meanwhile, heat the stock in a small saucepan over medium-low heat until just barely simmering. Whisk in the pumpkin puree. Keep the liquid warm over low heat.
- Add the white wine to the rice pot. Use a wooden spoon to stir until the rice has absorbed the liquid. Start to ladle the heated stock into the pot, one ladle (or about a ½ cup measurement) at a time, stirring after each addition until the liquid has been absorbed. Continue until you’ve added all of the liquid. This process should take about 20-25 minutes or so.
PUMPKIN BACON RISOTTO - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
4.7/5 (3)Total Time 35 minsCategory Main CourseCalories 730 per serving
CREAMY BAKED PUMPKIN RISOTTO | RECIPETIN EATS
From recipetineats.com
PUMPKIN RISOTTO {SUPER CREAMY & COMFORTING} - ITALIAN …
From italianrecipebook.com
PUMPKIN RISOTTO WITH SAGE AND BACON | TASTETORONTO
From tastetoronto.com
Servings 4Total Time 55 minsCategory Main Dishes
INSTANT POT PUMPKIN RISOTTO WITH BACON (STOVETOP INSTRUCTIONS …
From abraskitchen.com
PUMPKIN RISOTTO WITH GOAT CHEESE AND BACON - GIADZY
From giadzy.com
BEST PUMPKIN RISOTTO RECIPE - HOW TO MAKE PUMPKIN RISOTTO
From thepioneerwoman.com
BAKED PUMPKIN AND BACON RISOTTO | DONNA HAY
From donnahay.com.au
PUMPKIN RISOTTO WITH SEARED SCALLOPS | SPOON FORK BACON
From spoonforkbacon.com
PUMPKIN AND MUSHROOM RISOTTO (WITH BACON!) | GET ON …
From getonmyplate.com
BAKED PUMPKIN AND BACON RISOTTO | DONNA HAY
From donnahay.com.au
CREAMY PUMPKIN RISOTTO WITH PARMESAN AND BACON
From domestically-speaking.com
PUMPKIN RISOTTO WITH BACON | CREATED BY DIANE
From createdby-diane.com
BAKED PUMPKIN AND BACON RISOTTO RECIPE | AUSTRALIA'S BEST RECIPES
From bestrecipes.com.au
BACON & ROAST PUMPKIN RISOTTO - BAKE PLAY SMILE
From bakeplaysmile.com
PUMPKIN RISOTTO WITH BACON - COOKIDOO® – THE OFFICIAL …
From cookidoo.com.au
PUMPKIN RISOTTO WITH BACON (INSTANT POT) - FLAVOR THE MOMENTS
From flavorthemoments.com
PUMPKIN RISOTTO WITH BACON - COOKIDOO® – THE OFFICIAL …
From cookidoo.com.au
You'll also love