For years I was very much against risotto. Not that I had tried it, but the idea of wet rice really put me off… Then I tried and I realised how wrong I had been all those years. I was converted!!! and now it has become one staple meal in our family menu.
The kids particularly love pumpkin risotto. The pumpkin becomes quite sweet when roasted, which mixed with salty parmesan and bacon makes it super delicious and very nutritious (maybe, maybe not, but it rimes…) This recipe is perfect for autumn when they days are starting to get wet and dark – like now…
The main preparation for this recipe is to roast the pumpkin in advance. I normally use butternut squash as it is available everywhere. I always pick one up when doing the shopping so we always have one lying around somewhere and I stick it in the oven while I am making a lasagne, bread… anything. You can then mash the pumpkin meat and freeze it for the day you are making the risotto.
– 150 gr of Mushrooms
– 1 packet of smoked rashers
– 300 gr of Risotto Rice
– Chicken / Vegetable Stock
– 1 small Onion
– 3 cloves of Garlic
– Zest of 1 Lemon and juice of half a lemon
– Parmesan cheese
– 1 Glass of white wine
– Salt, Pepper, Oil
When the risotto is as al dente as you like it, add the last ladle of stock, take it off the heat and cover it.
It is now assembling time!!! Serve the risotto with the lemony mushroom and bacon on top and grate some more parmesan cheese. The contrast of flavours make it delish. My kids love it – it was their favourite last week.