Creamy pumpkin risotto
13
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Fragrant rosemary and chunky pumpkin stirred through slow-cooked rice and topped with a dollop of cream cheese. Superb!
Ingredients
Chicken stock
4½ cup(s), (1.125L)
Olive oil
3 tsp
Shortcut bacon
125 g, chopped
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Fresh rosemary
1 tbs, (2 small sprigs)
Arborio rice
1¼ cup(s), (250g)
Butternut pumpkin
600 g, cut into 2cm cubes
97% fat-free cottage cheese
100 g
Light cream cheese
80 g
Instructions
1
Place the stock in a saucepan over medium. Cover and bring to the boil, then remove from heat and keep warm.
2
Meanwhile, heat oil in a large saucepan over medium heat. Add the bacon and cook, stirring, for 5 minutes or until golden. Remove 2 tablespoons of bacon from pan and set aside. Add onion to pan and cook, stirring, for 3–4 minutes or until softened. Add garlic, rosemary and rice and cook, stirring, for 1 minute. Add hot stock to pan, one ladle (¼ cup) at a time, stirring occasionally, until liquid is absorbed. This should take about 25 minutes; the rice should be tender but firm to the bite and the risotto creamy.
3
Meanwhile, boil, steam or microwave pumpkin until tender. Add pumpkin and cottage cheese to rice, stirring to combine. Season with salt and freshly ground black pepper, then divide risotto among four serving bowls and serve immediately topped with a dollop of cream cheese and reserved bacon.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.