An optional alternative, use butternut instead of pumpkin.
- 1½ cups (375ml) cooked mashed pumpkin or butternut
- 2 teaspoons (30ml) butter or olive oil
- 1 medium onion, finely chopped
- 1 cup (250ml) Arborio rice (or short grain white rice)
- ½ cup (125ml) dry white wine
- 4 cups (1 litre) boiling water
- 2 x 25g sachets OXO Concentrated Liquid Vegetable Stock
- 1 cup (250ml) fresh cream
- salt and freshly ground pepper to taste
- Italian hard cheese, finely grated
- Freshly ground black pepper
- Steam or microwave the peeled pumpkin or butternut until soft. Mash until smooth.
- Melt the butter in a big deep frying pan that has a lid.
- Turn the heat right down and add the chopped onion. Put the lid on the pan and sauté slowly until the onion is soft and glazed but not browned.
- Add the rice, turn the heat up to medium and stir-fry the rice for a minute or two.
- Add the wine and boil until reduced out.
- In a large jug mix the boiling water, OXO Concentrated Liquid Vegetable Stock and cream.
- Now start adding the sauce/stock mixture, a soup ladle full at a time.
- Keep stirring risotto gently, over medium heat, until the stock is absorbed, before adding the next ladle. Continue like this until all the stock has been absorbed. It takes about 12-15 minutes.
- Stir in the mashed pumpkin.
- Switch off the stove and cover the pan with a lid. Leave to stand for 5 minutes.
- Season to taste with salt and freshly ground black pepper. Make the Guacamole.
- Dish the risotto into pasta bowls. Spoon a good dollop of guacamole on top.
- Sprinkle with grated Italian cheese and freshly ground black pepper.
4-6 rashers smoked streaky bacon
2 tablespoons (30ml) butter, melted
Add the bacon rashers to the butter in the pan and cook until crispy on both sides. Remove to a paper lined plate and leave for later. Cut the bacon into thin strips and sprinkle it over the guacamole topping.
- 1 large avocado
- 1 clove of garlic, finely chopped
- 1 small chilli, finely chopped
- ½ teaspoon (2.5ml) salt
- ½ tablespoon (7.5ml) lemon juice
- Cube the avocado and then roughly mash it with a fork.
- Mix in the fresh garlic, chilli, salt and lemon juice.
- Taste for seasoning. Mix lightly - don't pulverize too much.
Make the guacamole topping at the last minute. If you have to prepare beforehand, put the stone back into the mixture as it prevents browning, remove it just before serving.