Easy Pumpkin Risotto

2 Person - Easy Pumpkin Risotto

Ingredients

o 100g                                     Bacon Pieces

o 200g                                   Pumpkin

o   1                                           Onion, diced

o 1                                           Carrot

o   2                                           Garlic Cloves, diced

o 1 cup                                   Rice

o 1 Tablespoon                     Vege Stock Powder

o   1/2 Bunch                           Spinach

 

Pantry Staples

o 1 Tablespoons                   Butter or oil

o 1.5 cups                               Water

o                                               Salt and Pepper

 

Method

1.   Peel and dice pumpkin into small chunks then add to a roasting dish or air fryer for 20 minutes on 200 degrees

2.   Add the butter or oil to a large frying pan, or pot. Add the bacon pieces and sliced onion to the frying pan. Brown for 6-8 minutes

3.   Peel the carrots and dice into small chunks, roughly chop the spinach and slice the garlic cloves before adding to the frying pan

4.   Add the uncooked rice to the pot or pan.

5.   Add water to the frying pan, with the stock powder. Bring the liquid to the boil and cover with a lid. Simmer over a low heat for 20 minutes (stir occasionally and add extra water if the rice is absorbing it too quickly)

6.   Season with salt and pepper to taste.

7.   Mix the roast pumpkin through and serve.

4 Person - Easy Pumpkin Risotto

Ingredients

o 200g                                   Bacon Pieces

o 400g                                   Pumpkin

o   1                                           Onion, diced

o 2                                           Carrots

o   2                                           Garlic Cloves, diced

o 2 cups                                 Rice

o 2 Tablespoons                   Vege Stock Powder

o 3 cups                                 Water

o   1/2 Bunch                           Spinach

 

Pantry Staples

o   2 Tablespoons                   Butter or oil

o                                               Salt and Pepper

 

Method

1.   Peel and dice pumpkin into small chunks then add to a roasting dish or air fryer for 20 minutes on 200 degrees

2.   Add the butter or oil to a large frying pan, or pot. Add the bacon pieces and sliced onion to the frying pan. Brown for 6-8 minutes

3.   Peel the carrots and dice into small chunks, roughly chop the spinach and slice the garlic cloves before adding to the frying pan

4.   Add the uncooked rice to the pot or pan.

5.   Add water to the frying pan, with the stock powder. Bring the liquid to the boil and cover with a lid. Simmer over a low heat for 20 minutes (stir occasionally and add extra water if the rice is absorbing it too quickly)

6.   Season with salt and pepper to taste.

7.   Mix the roast pumpkin through and serve.

6 Person - Easy Pumpkin Risotto

Ingredients

o   300g                                   Bacon Pieces

o   500g                                   Pumpkin

o   1                                           Onion, diced

o   3                                           Carrots

o   2                                           Garlic Cloves, diced

o   3 cups                                 Rice

o   3 Tablespoons                   Vege Stock Powder

o   4.5 cups                             Water

o   1/2 Bunch                           Spinach

 

Pantry Staples

o   2 Tablespoons                   Butter or oil

o                                               Salt and Pepper

Method

1.   Peel and dice pumpkin into small chunks then add to a roasting dish or air fryer for 20 minutes on 200 degrees

2.   Add the butter or oil to a large frying pan, or pot. Add the bacon pieces and sliced onion to the frying pan. Brown for 6-8 minutes

3.   Peel the carrots and dice into small chunks, roughly chop the spinach and slice the garlic cloves before adding to the frying pan

4.   Add the uncooked rice to the pot or pan.

5.   Add water to the frying pan, with the stock powder. Bring the liquid to the boil and cover with a lid. Simmer over a low heat for 20 minutes (stir occasionally and add extra water if the rice is absorbing it too quickly)

6.   Season with salt and pepper to taste.

7.   Mix the roast pumpkin through and serve.