Recipe for Pumpkin and Bacon Risotto 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
4
Ingredients:
Amount Ingredient
2 tbl butter
1 lrg onion, finely chopped
2 x bacon rashers, cut into strips
1 x garlic clove, crushed
1/2 cup long grain rice
1/4 tsp dried sage
1 pkt MAGGI American Pumpkin and Bacon Soup Mix
1 cup cold water
1/4 cup boiling water
500 gm pumpkin, peeled and cut into small cubes
2 tbl grated parmesan cheese
2 tbl chopped parsley, (2 to 3)
Instructions:
Instructions: Heat the butter in a large saucepan. Add the onion and bacon and cook for 2-3 minutes.

Add the garlic, rice and sage and cook, stirring, for a further 1-2 minutes.

Combine the soup mix and cold water. Add to the pan with the boiling water and pumpkin.

Bring to the boil, stirring. Cover the pan and simmer over a low heat for 20-25 minutes or until the rice and pumpkin are tender and the liquid is absorbed. Stir occasionally.

Stir in the grated parmesan cheese and parsley.

Top with shaved parmesan cheese if desired.

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Pumpkin and Bacon Damper   ::   Pumpkin and Bean Soup   ...