About this recipe:Chicken and bacon are a match made in heaven, and the sweet taste of pumpkin really makes this dish come together nicely. The trick with risotto is to have all your ingredients prepared and ready, because you need to stir continuously from start to finish.
2 chicken breast fillets, diced
4 rashers smoked bacon
100g grated pumpkin
1 tablespoon olive oil
2 cloves garlic, chopped
1 teaspoon mustard
pinch of black peper
250ml white wine
1 litre hot vegetable stock
370g arborio rice
2 tablespoons cream or soured cream
1 bunch of fresh parsley, chopped
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Method Prep:10min › Cook:20min › Ready in:30min
Heat a large frying pan over high heat, add olive oil, chicken, smoked bacon and pumpkin, and fry until chicken starts to brown, approximately 3-4 minutes.
Add garlic, mustard, black pepper and arborio rice and fry until rice becomes transparent, approximately 2-3 minutes and keep stirring.
Add the wine and keep stirring until the rice has absorbed all the wine.
While stirring, add the vegetable stock one ladle at a time waiting for the rice to absorb all the stock before adding the next ladle. Keep repeating this for 15 minutes, then taste the risotto (check if rice is cooked to your liking) and if necessary keep adding a ladle of stock and tasting until the rice is cooked to your liking. You may need to add a little extra hot water if you like your rice super soft and gooey. Then turn off the heat.
Add cream and chopped parsley, and stir until combined.
Serve with freshly grated Parmesan cheese and crusty hot garlic herb bread.