Pumpkin & Bacon Risotto - cooking recipe

Ingredients

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

Preparation

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