For ➍250 g risotto rice
600 g pumpkin, skinned & cubed
250 g smoked bacon
200 g black olives (canned), sliced into rings
150 g fresh goat cheese
Provençal herbs (marjoram, basil, tarragon, thyme, parsley)
olive oil
vegetable or chicken stock
Fry the bacon in a little oil. Add the pumpkin cubes. Bake until just not done.
Add some olive oil and fry the risotto rice in the panPour the remaining oil in the pan and pour the risotto rice. Let the rice on the oil fry until it turns translucent. Stir occasionally. Add hot stock and a pinch of the herbs.
Simmer the rice in the pan until soft. Add water if necessary.
Cut the olives into rings and add them.
Let it simmer until all the water is gone. Then stir in the goat cheese into the risotto just before removing it from the fire.
Serve with Parmigiano cheese.
Add some olive oil and fry the risotto rice in the panPour the remaining oil in the pan and pour the risotto rice. Let the rice on the oil fry until it turns translucent. Stir occasionally. Add hot stock and a pinch of the herbs.
Simmer the rice in the pan until soft. Add water if necessary.
Cut the olives into rings and add them.
Let it simmer until all the water is gone. Then stir in the goat cheese into the risotto just before removing it from the fire.
Serve with Parmigiano cheese.
Read the tip on making a quick risotto.
