Risotto with Pumpkin Sauce
Serves 4
Prep Time 15 mins
Cooking 25 mins
Level medium
Ingredients
- 1 tbsp Olive Oil
- 1 large & chopped Onion
- 500g, chopped Pumpkin
- 550g Arborio Rice
- 200ml Dry White Wine
- Salt & Pepper
- 1.5Ltrs Vegetable Stock
- 1/2 tsp Nutmeg
- Sage Leaves
- 2, grated Hanini Mature White Cheeseletes
- 160ml Hanini Creamylight for Cooking, Original
- 6, grilled & chopped Bacon Rashers
Heat the olive oil and fry the onion and pumpkin together until soft. If the mixture is too dry add some water to moisten. Add the rice and mix well. Add the wine and reduce quickly. Season well. Add the warm stock gradually, mixing in and leaving it to be absorbed. Cook until rice is well cooked. Grace some nutmeg and add sage. Finish off with the grated Ħanini Gibniet Nixfin and the Ħanini Creamylight for Cooking. Serve with the grilled bacon bits.
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