One-hour Pumpkin Risotto

 

So, I love to cook. But I have a secret. 

 

Sometimes when I get home from work, I am really very tired,

...and my feet hurt. 

 

They did today. 

I ran a dance class today for thirty twelve year-olds today. 

It made my brain hurt too. 

It is on these kind of days, when I get home from work, that don't want to cook.

But luckily I have a solution.

 

Solution = pumpkin risotto.

But not just any risotto.

An amazingly easy, no-stir risotto recipe

that is incredibly delicious and completely satisfying. 

It will even help sore feet... 

 I promise.

One-hour pumpkin risotto 

 400 grams of Butternut Pumpkin

2 cups of Arborio Rice

4 rashes of bacon

2 small brown onions, chopped

2 tablespoons of olive oil

50 grams of butter

1 1/2 cups of cooked peas

1/3 cup of grated parmesan cheese

1/3 cup of grated cheddar cheese

5 cups of chicken stock

Preheat your oven to 200˚C.

Peel and chop pumpkin into small pieces. 

Then place in a casserole dish with rice. 

Heat oil and butter in a pan, over a medium heat.

Add onions and cook until soft. 

Add bacon to the same pan and saute until slightly crisp.

Add all the onion and bacon to the casserole dish without draining off any of the oil.

Then add the stock and thyme sprigs. 

Cover and cook in your oven for one hour. 

Stir through cheese and cooked peas before serving.

Serves 4 - 6.

(But I make half when it's just for the two of us.)

Nb: My dad grows organic butternut pumpkins in his backyard that are little and very cute. 

This recipe is for him. 

xx