Rosemary infused bacon, leek & pumpkin risotto

Lessons learnt cooking this meal!

I originally cooked this in a multi cooker…. big mistake! I hated that I couldn’t see the food cooking which resulted in the food not coming out right. It’s a new gadget so I’m still playing around with it, but I definitely suggest cooking risotto in a way that you can see it!
Anyway this is the corrected version!



INGREDIENTS

1/2 pumpkin, diced
1 cup diced bacon pieces
1 brown onion, diced
1 teaspoon minced garlic
1 cup vegetable stock
1 rosemary twig
2 leeks, finely sliced
2 tablespoon butter
2 cups Arborio rice



METHOD

1. In a heated risotto/ rice maker, add butter and rosemary twig and let melt for 1 minute. Add onions & garlic. Let sauté for 2 minutes. Remove rosemary twig.

2. Add Arborio rice and mix to ensure it’s covered in onion mixture.

3.  Add in vegetable stock, pumpkin mixture, zucchini and potatoes into rice cooker. Cover and cook until ready in the risotto maker (it will beep).

4. Once the risotto is ready, add in the shredded cheese and stir to combine.

Top with parmesan and enjoy!

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