Pumpkin And Bean Risotto

11 ingredients
5 steps

Ingredients

  • 1 large onion, sliced
  • 2 garlic cloves, minced
  • 400 g pumpkin, diced
  • 1 teaspoon olive oil
  • 1 cup arborio rice
  • 500 ml boiling water
  • 2 teaspoons beef stock powder
  • 400 g borlotti beans (tinned)
  • 80 g bacon, diced and cooked
  • 2 tablespoons parmesan cheese
  • 1 tablespoon light sour cream

Directions

  1. 1
    Saute the onion, garlic and pumpkin in the oil for a few minutes.
  2. 2
    Add the rice and stir until it is covered in the oil.
  3. 3
    Add the boiling water and stock a little at a time stirring until absorbed by rice. Use all the water and stock until the rice is tender. (You may need extra water).
  4. 4
    Add the beans and bacon and heat through.
  5. 5
    Stir through the cheese and sour cream and serve.

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