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.

Serves: 4
Prep time: 15 minutes
Cooking time: 30 minutes

Ingredients:

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

Preparation:

1. 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.
2. Grill the bacon and soak up any excess fat and oil with a paper towel. Cut up into pieces.
3. 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.
4. Add the bacon and parmesan and mix thoroughly, the sauce should thicken up.
5. Serve in bowls.

Adapted from Tana Ramsay’s Family Kitchen.

Other recipes you might enjoy:

1. Twice Baked Potatoes recipe
2. Mexican rice recipe
3. Arroz con Pollo (Spanish Rice and Chicken) recipe