Pumpkin And Bean Risotto - cooking recipe

Ingredients

1 large onion, sliced
2 garlic cloves, minced
400 g pumpkin, diced
1 teaspoon olive oil
1 cup arborio rice
500 ml boiling water
2 teaspoons beef stock powder
400 g borlotti beans (tinned)
80 g bacon, diced and cooked
2 tablespoons parmesan cheese
1 tablespoon light sour cream

Preparation

Saute the onion, garlic and pumpkin in the oil for a few minutes.
Add the rice and stir until it is covered in the oil.
Add the boiling water and stock a little at a time stirring until absorbed by rice. Use all the water and stock until the rice is tender. (You may need extra water).
Add the beans and bacon and heat through.
Stir through the cheese and sour cream and serve.