Dinner

Tonight we arrived home late — 7pm so we decided to cook Risotto for dinner.
Risotto for us is a simple, easy meal that always fills us up. The added bonus is that we are also able to make a double batch and freeze it for another night in the week!

Tonights Risotto was a Butternut pumpkin, pea, bacon and tomato Risotto.

Ingredients:

One Large Onion

Half a small Butternut Pumpkin

One cup of peas

One tin of diced tomatoes 

100g of Bacon

Aborio Rice

Stock

Garlic

1. Cook the onion in a small amount of oil until soft, place the chopped up pumpkin into the pan.

2. Place rice into pan with onions ( the amount of rice you use is up to how many people you are serving). As you are placing the  rice into the pan you need to add a cup of stock. 

4. Place the bacon into the pan and stir into the rice

3. Over the time of the dish cooking you need to consistently place a cup of stock into the pan (make sure this is when all the previous batch of stock has been absorbed).

4. As the rice is absorbing and cooking add herbs of your choice to the pan.

5. Instead of your last cup of stock use a can of diced tomatoes to add to the flavour.

6. When the rice has 5 minutes left to cook, add beans, mushrooms, peas and a handful of cheese.

7. Garnish with cheese.

There are plenty of recipes for Risotto online and in cook books, I don't use a recipe for my risotto so I know my directions can be a bit sketchy! If you do wish to make one please consult a recipe :)