Last Saturday we bought a good sized wedge of pumpkin from the farmers' market. I quite fancied a risotto, however K is not too keen, especially on risotto rice (it's a texture thing - K doesn't much like sloppy soupy things). As a compromise I usually use basmati rice instead of carnaroli, roma, or any other short grain rice. Basmati is anything but creamy in the end (I usually add cream or cream cheese to make up for the lack of natural creaminess of the rice), but it's aroma balances well with the sweetness of the pumpkin and saltiness of the bacon.
So here is what you need (I usually make up savoury recipes as I go along, o forgive my vagueness in measurements):
|In some garlic butter, fry a sliced spring onion, 2 rashers bacon, and a peeled and cubed wedge of pumpkin (around 1kg)|
|After a few minutes, lower the heat and cover with a lid so that the pumpkin softens and caramelises|
|When the rice has cooked through, add around 100 grams cream cheese and a good handful of coarsely grated parmesan|
|Serve hot topped with rucola (parmesan shavings, crispy bacon and caramelised pumpkin cubes are good alternatives)|