Pumpkin & Bacon Risotto

• tablespoon oil1 tablespoon
• onion, finely chopped↗1
• garlic clove, crushed↗1
• g bacon, sliced↗125 g
• cups arborio rice↗1 1⁄2 cups
• ml chicken stock↗500 ml
• (420 g) can condensed pumpkin soup1 can
• cup parmesan cheese, grated↗1⁄2 cup
• tablespoons flat leaf parsley, chopped↗2 tablespoons

Step-by-step instructions

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.