It’s hard to beat risotto for comfort food, this pumpkin risotto has a great sweet flavour. The butter and parmesan at the end is essential.
2 rashers smoked bacon, finely chopped
1 onion, finely chopped
1 clove garlic, chopped
200g pumpkin, peeled and cut into small cubes
1 litre chicken stock (in a pan on a low heat)
200g risotto rice
100ml white wine
Couple of handfuls of grated parmesan
Knob of butter
Salt and pepper
In a large frying pan, fry the bacon in a good slug of olive oil unitl just cooked (not crispy). Add the onion and fry on a low heat until soft but not coloured. Next, add the garlic and fry for a minute or two, stirring. Then add the pumpkin and continue frying, stirring frequently, until the pumpkin is soft but not browned.
Add the rice and mix everything together well. Cook until the grains are slightly translucent. Add the wine and allow to almost evaporate. Then start adding the stock, a ladleful at a time. Stir and allow each ladleful to be absorbed into the rice before adding the next. Continue until the rice is cooked but still al dente (about 15-20 minutes).
Remove from the heat and add the parmesan, butter and parsley. Check the seasoning and allow to rest for 2-3 minutes before serving.