Pumpkin 'risotto'

Last Saturday we bought a good sized wedge of pumpkin from the farmers' market. I quite fancied a risotto, however K is not too keen, especially on risotto rice (it's a texture thing - K doesn't much like sloppy soupy things). As a compromise I usually use basmati rice instead of carnaroli, roma, or any other short grain rice. Basmati is anything but creamy in the end (I usually add cream or cream cheese to make up for the lack of natural creaminess of the rice), but it's aroma balances well with the sweetness of the pumpkin and saltiness of the bacon.

So here is what you need (I usually make up savoury recipes as I go along, o forgive my vagueness in measurements):



In some garlic butter, fry a sliced spring onion, 2 rashers bacon, and a peeled and cubed wedge of pumpkin (around 1kg)




After a few minutes, lower the heat and cover with a lid so that the pumpkin softens and caramelises




When the pumpkin is soft (though not too soft as it still needs to hold its shape), stir in the rice (approximately 150 grams for 2 servings) and add the vegetable broth a ladle at a time until fully absorbed and the rice is cooked (or do as I do and add all the broth at one go, covering the rice by around an inch)




When the rice has cooked through, add around 100 grams cream cheese and a good handful of coarsely grated parmesan




Serve hot topped with rucola (parmesan shavings, crispy bacon and caramelised pumpkin cubes are good alternatives)