Pumpkin Pork Risotto
Autumn in a bowl!
Servings 2 people
Calories 901kcal
Ingredients
Pumpkin Puree
- 1 clove garlic crushed
- 1/2 onion chopped
- 150 g pumpkin or squash
- 200 ml water
- 1 tbsp olive oil
- 1 pinch chili flakes optional
- 1 knob butter
Risotto
- 1 cup Arborio rice
- 1 shallot diced
- 2 cloves garlic crushed
- 75 ml white wine
- 1 tbsp olive oil
- 100 g butter
- 1/2 cup parmesan cheese grated
- 1 litre chicken or vegetable stock
- 4 slices streaky bacon cut into lardons
- 100 g pumpkin or squash chopped into 1 cm cubes
- 1 tsp thyme chopped
Garnish
- pumpkin seeds
- chili flakes
- thyme
Instructions
Puree
- Heat oil in saucepan and add onions - cook for 2/3 minutes
- Add pumpkin & garlic and cook for a further 2/3 minutes and then add rest of ingredients (except butter) and cook for 8 - 10 minutes
- Blend adding butter at the end. Taste & season accordingly
Risotto
- Heat stock in saucepan and leave at a simmer
- Fry bacon lardons on high heat until crispy and set aside.
- Cook shallot & garlic in pan on medium - high heat with oil & 25g butter.
- Add rice and cook for 2/3 minutes, stirring continuously so it doesn't stick. Add white wine, stir and cook for a further 2/3 minutes until wine reduces.
- Gradually add stock to rice, 1 soup ladle at a time. Stir continuously until rice has soaked up all stock - approx 25/30 minutes. With about 5 minutes until finished add cubed pumpkin so it cooks through the risotto.
- When risotto is nearly finished add 4 tbsp of the pumpkin puree and stir through. Add bacon, thyme, butter & parmesan cheese and gently mix together.
- Serve risotto in a bowl and garnish it with thyme, chili flakes, pumpkin seeds and more parmesan cheese.
Notes
Essential Tools
- chopping board
- sharp knives
- saucepan
- hand blender or food processor
- saucepan
- risotto pan or large high sided frying pan
- wooden spoon
- soup ladle
- measuring utensils
- cheese grater
Tips/Tricks
- when working with risotto it's important to stay close - it needs to be continuously stirred but not overworked.
- risotto rice can be made in advance. It defo tastes better when cooked to order but if you want to save time for a dinner party then cook the risotto rice until its about 60 - 75% done and then remove from heat and spread thin in a baking sheet to cool asap. Heat it up again when ready to serve by adding stock and continuing the cooking process
Nutrition
Calories: 901kcal | Carbohydrates: 104g | Protein: 27g | Fat: 39g | Saturated Fat: 12g | Cholesterol: 46mg | Sodium: 706mg | Potassium: 933mg | Fiber: 7g | Sugar: 7g | Vitamin A: 10835IU | Vitamin C: 14.3mg | Calcium: 336mg | Iron: 7.1mg