Pumpkin and Bacon, Spinach Risotto


GETTING PREPARED -

  1. Jar - Bacon

  2. Jar - Parmesan Cheese

  3. 2 Bottles - Stock

  4. Jar - Spinach

  5. Brown Paper Bag - Risotto Rice

VEGGIES -


x 2 People - 1 Brown Onion , Pumpkin , Garlic

x 4 People - 2 Brown Onion , Pumpkin , Garlic

x 6 People - 2 Brown Onion , Pumpkin , Garlic

METHOD -

  1. Preheat oven to 180ºC.

  2. Chop pumpkin small and season with salt, pepper and oil, place in oven to cook for 25 minutes.

  3. Dice onion and garlic. Sauté in a pan with oil.

  4. After 2-3 minutes add chopped bacon and risotto rice to the pan and fry for an additional 2-3 minutes.

  5. Add the stock slowly and intermittently to the pan. Turn the heat down and allow the rice to cook and absorb the liquid, add salt and pepper to season.

  6. Once the liquid is nearly all absorbed, add the roasted pumpkin and parmesan.

  7. Once liquid is absorbed stir through the baby spinach and serve.