My family prefers this recipe without the cheese in the risotto but instead with only a sprinkling on the top. You may need more stock (or water) than stated to insure the risotto moves freely in the saucey mixture.
100 grams Butter
2 Large Onions, Finely Diced
500 grams Pumpkin, Peeled, Deseeded and Cubed
1 Cups Alborio rice
4 Rashers Bacon, Chopped
1 Teaspoon Curry Powder
3 cloves Garlic, Crushed
500 mL Chicken stock/Water and 1 Oxo Cube (Minimum)
½ Cup Parmesan Cheese, Freshly Grated
Pinch Sea Salt
Some freshly ground Black Pepper
½ Cup Peas, Frozen or Fresh
Melt butter in a large deep frypan over a medium heat, add onions and sauté until soft and transparent.
Add pumpkin, rice and bacon. Cook for a further five minutes. Add garlic and curry powder as well as salt and pepper.
Add chicken stock in two additions. Simmer for 20 – 25 minutes, stirring occasionally. Rice should move freely in sauce and be soft with a mild crunch.
Add peas and chese. Serve with a light grating of cheese on top.