Pumpkin-bacon risotto
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122 rates
Preparation : 10 min
Cooking : 25 min
Total time : 35 min Rest : 0 min
4 people
100 ml white wine
320 g risotto rice
1 clove of garlic
1 pinch salt
1 pinch pepper
100 g parmesan
40 g butter
2 tbsp olive oil
750 ml water
1 spring onion
1 shallot
1 vegetable stock cube
120 g smoked bacon strips
600 g pumpkin
Associated products
Tips
You can choose an Arborio or Carnaroli rice, for example.
RECIPE STEPS
1
Cut the parmesan into large pieces and place into the metal bowl. Run the program.
- 100 g parmesan
Expert
00:30 / 15 / __°C
2
Set aside the parmesan.
Peel and quarter the spring onion, shallot and garlic. Place them into the metal bowl and run the program.
- 1 clove of garlic
- 1 spring onion
- 1 shallot
Expert
00:10 / 13 / __°C
3
Use the spatula to scrape the mixture into the centre of the bowl. Roughly chop the butter and add to the mixture, along with some olive oil.
Run the program.
- 40 g butter
- 2 tbsp olive oil
Expert
03:00 / 2A / 100°C
4
Add the rice and run the program.
- 320 g risotto rice
Expert
03:00 / 4 / 100°C
5
When the program has finished, add the ingredients through the cap opening and run the program.
- 100 ml white wine
- 1 pinch salt
- 1 pinch pepper
- 750 ml water
- 1 vegetable stock cube
Expert
20:00 / 2A / 100°C
6
If needed, rerun the program.
Expert
05:00 / 2A / 100°C
7
Peel and dice the pumpkin and brown for 10 minutes in a frying pan with a knob of butter.
- 600 g pumpkin
8
Add the smoked bacon and continue cooking for 5 minutes.
Season if needed.
- 120 g smoked bacon strips
9
At the end of the program, add the grated parmesan through the opening and run the program.
- 100 g parmesan
Expert
01:30 / 2A / 100°C
10
Add the pumpkin and bacon mixture to the bowl and run the program.
- 120 g smoked bacon strips
- 600 g pumpkin
Expert
00:30 / 2A / 100°C
11
Pour the risotto into the plates and serve immediately
© 2014 Hachette Livre (Marabout)
1 comment
Really tasty!!