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Oozy risotto on a blue plate.
Print Recipe

Almost No-Stir Pumpkin and Bacon Risotto (low FODMAP)

Before you Start
Don’t rinse your rice in water before you start (like you might for other rice recipes). When you combine the rice with the stock and then strain, DON’T throw the stock away!!
We use 3 tablespoons of oil in total – a tablespoon to coat the pumpkin for roasting and the rest for the rice.
We need 60g butter – 40g for toasting the rice and the remaining 20g to finish the risotto.
Total Time50 minutes
Servings: 4
Author: Hangry Miss

Equipment

  • Wide, shallow pan with a lid (30cm diameter)

Ingredients

*variations if you follow a low FODMAP diet

  • 1 litre stock chicken or vegetable (*labelled low FODMAP if shop-bought)
  • 300 g risotto rice (note)
  • 500 g pumpkin *Kent or Japanese/Kabocha variety
  • Salt
  • freshly ground black pepper
  • 100 g streaky bacon (4-5 rashers)
  • large handful parsley leaves (about 15g)
  • 40 g Parmesan
  • butter
  • olive oil
  • 200 g/ml white wine

Instructions

  • Preheat Oven – set to 180°C.
  • Make up/Heat Stock – if using a paste or a cube, make up now with boiling water from the kettle. Use a microwavable bowl/measuring jug so that you can reheat the stock later (note).
    1 litre stock
  • Rice & Stock – place the rice in a large bowl. Pour over the hot stock. Stir the rice in the stock for about 30 seconds. Strain the rice in a sieve set over a bowl ie RESERVE the stock. Leave the rice to drain. You can spread the grains up the sides of the sieve to help this along.
    300 g risotto rice
  • Prep Pumpkin & Bacon - peel the pumpkin and cut into small cubes, about 1cm squared. Transfer to a medium bowl with 1 tablespoon of oil, ⅛ teaspoon of salt and some freshly ground black pepper. Toss through to coat. Tip into an unlined baking tray in a single layer. Drape the bacon rashers over the pumpkin.
    500 g pumpkin
    Salt
    100 g streaky bacon
    olive oil
    freshly ground black pepper
  • Roast Pumpkin & Bacon – Put the pumpkin and bacon in the oven. Set a timer for 15 minutes. You can get steps 6-8 done in this time.
  • Parsley, Parmesan & Black Pepper - finely chop parsley. Finely grate parmesan. Combine in a small bowl with plenty of freshly ground black pepper and set aside.
    large handful parsley leaves
    40 g Parmesan
    freshly ground black pepper
  • Toast Rice - preheat the pan over medium heat with 40g butter and 2 tablespoons of olive oil. Keep stirring as the butter melts and starts to foam up. Tip in the drained rice when the butter and oil stop foaming and go a bit quiet (before the butter burns). Cook, stirring often, for about 5 minutes. Some of the liquid will evaporate. The fat should be bubbling, and the rice will begin to take on a golden blond colour and nutty aroma.
    butter
    olive oil
  • Wine – pour in the wine. Stir briefly to combine. Cook over high heat until evaporated, about 2 minutes. Microwave the stock until hot again.
    200 g/ml white wine
  • Remove Bacon – when the 15 minutes is up, lift the bacon slices off the pumpkin cubes. Transfer to a chopping board. Return the pumpkin to the oven and immediately set a timer for another 15 minutes. Move onto the next step straight away.
  • Add Most of Stock - give the reserved stock a good stir and pour about ¾ over the toasted rice. Keeping the heat on high, bring to a simmer. Stir the rice once, cover and reduce the heat to the lowest setting until the 15 minutes is up. In this time, chop the bacon. Towards the end of the 15 minutes, reheat the stock to hot again.
  • When 15 Minutes is Up - remove the pumpkin from the oven. Set aside (you can leave on the tray). Take the lid off the rice now (and leave off). Increase the heat to high. Pour about half the remaining hot stock over the rice. Boil the stock hard, stirring all the time, until thick and creamy. Take off the heat.
  • Finish – sprinkle over the parmesan and parsley mix. Tip in the pumpkin and bacon. Add a large knob of butter (around 20g). Pour in more stock as needed to achieve creamy loose consistency. Stir well to combine and serve immediately in warmed shallow bowls/plates.
    butter

Notes

 
Rice - there are several short-grain rice types suitable for risotto. Varieties include Vialone Nano, Carnaroli, Arborio and Bomba (also used for Spanish paella). 
Pumpkin - if FODMAPs aren't an issue, butternut variety of pumpkin is fine too.
Stock - If you’re using my Vegetable Stock Paste to make your stock, you’ll need 3 tablespoons in 1 Litre water.
If you don’t have a microwave, keep the stock hot on the stove top. Keep it at the barest simmer, otherwise you’ll cook some of it away.
 
Leftovers
Risotto tastes best freshly made. It still tastes good warmed up; easiest way is to microwave it. Yes, the rice will get a bit thick and sticky, but it’s still delicious.