50ml olive oil
1 leek, finely chopped
4 garlic cloves, minced
4 slices of bacon, chopped to 1cm pieces
210g arborio rice
950ml hot chicken broth
235ml white wine
330g pumpkin puree
Black pepper and chilli pepper, to taste
*available from Hampshire Farmers’ Markets
1 Heat the olive oil in a large frying pan over a medium heat. Add the leeks and cook for about five minutes, or until soft. Add the garlic and cook for two more minutes. Add the bacon and fry until it starts to get crispy.
2 Add the rice and cook, stirring, for a few minutes until it is slightly toasted. Add about 235ml of broth and cook, stirring, until it has been absorbed into the rice. Repeat this process with the remaining broth and the white wine.
3 Stir in the pumpkin, black pepper and chilli pepper, and cook for a few more minutes.
4 Serve the risotto!
Recipe from theguardian.com