Pumpkin and bacon risotto

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Butter
1 large Onion; finely chopped
2 Bacon rashers; cut into strips
1 Garlic clove; crushed
1½ cup Long grain rice
¼ teaspoon Dried sage
1 pack MAGGI American Pumpkin and Bacon Soup Mix
1 cup Cold water
2¼ cup Boiling water
500 grams Pumpkin; peeled and cut into
; small cubes
2 tablespoons Grated parmesan cheese
2 tablespoons Chopped parsley; (2 to 3)
Shaved parmesan cheese; (optional)

Directions

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.

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