Baked pumpkin and corn risotto recipe
There’s always plenty of pumpkin going around in October, so this simple risotto is a great way to use up what is leftover after making your Halloween lantern.
Prep time: 15 minutes
Cooking time: 30 minutes
14 oz risotto rice
5 cups / 1.25 l chicken stock
2 oz butter
1lb pumpkin, cubed
12 slices bacon
2 oz corn
8 oz grated parmesan
- In an oven proof dish mix together the rice, stock, butter and pumpkin. Cover with a lid or foil and bake in the oven at 400°F / 200°C.
- Grill the bacon and soak up any excess fat and oil with a paper towel. Cut up into pieces.
- Remove the risotto from the oven once the time is up and stir in the corn, it will heat through in the few minutes before serving.
- Add the bacon and parmesan and mix thoroughly, the sauce should thicken up.
- Serve in bowls.