Pumpkin & Bacon Risotto

1. 1

   Heat oil in a pan and cook onion until soft. Add garlic, bacon and rice and stir to coat in oil.

2. 2

   Add 1/2 cup stock and cook over a low heat until absorbed, stirring constantly. Repeat with remaining stock making sure to add only in 1/2 cup batches.

3. 3

   Add soup, stir well and continue to cook, stirring constantly until all the liquid has absorbed. This process will take around 20 minutes. Stir in the parmesan cheese and parsley. Serve immediately with a fresh green salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.