Mains: Pumpkin Risotto

Pumpkin Risotto

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.

Ingredients:
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.

Lunch or Easy Dinner: Slowcooker Pumpkin and Kumera Soup

Slowcooker Pumpkin and Kumera Soup

Ingredients:
½ Pumpkin, Peeled, Deseeded abd Cut into small chuncks
1 Large Kumera, Peeled and Cut into small chunks
2 Large Onions, Diced
1 Tablespoon Sweet Chili Sauce
Dash Balsamic Vinegar
2 Teaspoons Mild Curry Powder
2 Teaspoons Chicken Stock Powder
4- 6 Rashers of Bacon

Place all ingredients in slow cooker, fill with water until vegetatbles just not covered and cook on slow for about eight hours or until all ingredients are soft and break up a little when lightly stired.

To remove excess liquid remove lid and cook on high for a further hour (or manually heat over the oven in a heavy based pot).