Baked Pumpkin Risotto

Delicious comfort food.  No need to stand over the risotto pot, stirring, stirring, stirring...


FROM:  Nicola Smith

INGREDIENTS:

1 cup aborio rice
2 1/2 cups HOT chicken/vegetable stock
60g butter
350g peeled and diced pumpkin
2 rashers bacon, chopped
1/2 cups greated parmesan cheese
optional:  peas, left over chicken/sausages, chopped parsley, salt, pepper


METHOD:

Preheat the oven to 190 degrees.
Place rice, hot stock, butter, pumpkin and bacon in an oven proof dish, stir and cover.
Bake for 40-50 mins or until the rice and pumpkin are soft.
Stir through Parmesan, parsley, peas etc.
Serve.


TIPS:

Ensure the oven and stock are hot or cooking time will be a lot longer.
You can add any left over veges or cooked meat etc.