Pumpkin Risotto with Bacon & Leeks


  • 50ml olive oil
  • 1 leek, finely chopped
  • 4 garlic cloves, minced
  • 4 slices of bacon, chopped to 1cm pieces
  • 210g arborio rice
  • 950ml hot chicken stock
  • 235ml white wine
  • 330g pumpkin puree
  • Black pepper to taste

Recipe Name

Pumpkin Risotto with Bacon & Leeks


1 Heat the olive oil in a large frying pan over a medium heat. Add the leeks and cook for about five minutes, or until soft. Add the garlic and cook for two more minutes. Add the bacon and fry until it starts to get crispy.

2 Add the rice and cook, stirring, for a few minutes until it is slightly toasted. Add about 235ml of stock and cook, stirring, until it has been absorbed into the rice. Repeat this process with the remaining stock and the white wine.

3 Stir in the pumpkin, black pepper and chilli pepper, and cook for a few more minutes.  Serve immediately.