Pumpkin, Rocket & Fetta Risotto

Thank you to the family hat printed this recipe for us to use. Often there are people who dislike pumpkin. Making things to tempt their taste buds is often a challenge. How ever we were successful with this recipe. The trick was to use a medium type rice.

We also found that this is a good recipe to show the safe way and patience needed with the adding a liquid to something that is cooking.

Serves 4
Preparation: 15 minutes
Cooking: 50 minutes


2 tablespoons olive or rice bran oil
500g pumpkin, peeled, cut into 2cm pieces
4 bacon rashers, rind removed, chopped
1.5 litres (6 cups) chicken stock
1 medium brown onion, finely chopped
2 cloves garlic, crushed
2 cups rice
20g butter
10Og baby rocket leaves
120g fetta, crumbled
3/4 cup shaved parmesan cheese


1) Heat half the oil in a large heavy-based saucepan over moderate heat. Cook and stir pumpkin and bacon for 6-8 minutes or until pumpkin is tender. Transfer to a plate. Meanwhile, place stock in a medium saucepan over moderate heat. Bring to the boil. Reduce heat; hold at a gentle simmer.
2) Add remaining oil to pan. Cook and stir onion and garlic for 2-3 minutes or until onion softens. Stir in rice until well coated in oil and grains are glossy. Reduce heat.
3) Gradually add a ladle ful (about 1/2 cup/125ml) of the simmering stock to rice; stir constantly until all liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly and allowing all liquid to absorb before adding more. This will take about 35 minutes. Rice should be tender but firm to the bite. Remove from heat.
4) Add pumpkin, bacon, butter, rocket, fetta and half the parmesan to rice. Season to taste with salt. Spoon into shallow serving bowls; top with remaining parmesan.

Serve at once. 4