Roasted Pumpkin and Bacon Quinoa Risotto

In the Autumn I like to start to think about the meals we are going to eat as we head into winter. I love warming soups and stews but occasionally I like to try new foods too. Roasted Pumpkin Risotto was a favourite in our house last year but I felt it was time to change the recipe slightly.

During the week in our house I like us to eat vegan/vegetarian but every so often I treat us to a meat dish. So I decided to make this dish into a Roasted Pumpkin and Bacon Risotto. I always put tomato and bacon together but I have never really tried this meat with pumpkin or butternut squash.

The combination of the salty bacon and the sweetness of the pumpkin was delightful. I also blended all these ingredients together with chicken stock to make the sauce slightly thinner. The result was amazing and all the plates were clean at the end of the meal.

Serves 4

Equipment

• Sharp Knife
• Chopping board
• Peeler
• Baking tray
• Food processor
• Saucepans x 2
• Tablespoons

Ingredients

• Onions x 2
• Pumpkin or Butternut squash x 1 large
• Garlic x 4 cloves
• Bacon x 6 rashers
• Chicken stock x 200mls
• Olive oil
• Dried mixed herbs x 1 tsp
•  Salt and pepper to taste
• Quinoa or brown rice x 200g
• Mature cheddar x 80g (optional)

Method

• Preheat the oven to 200ºC.
• Add the baking tray to the oven while it is preheating.
• Peel the pumpkin or butternut squash and cut into bit size pieces.
• Cut the ends off the onions, peel off its dry skin and chop it into quarters. 
• Remove the preheated baking tray from the oven with oven gloves.
• Put the chopped onion, butternut squash and garlic into the tray.
• Drizzle over the olive oil and add salt and pepper to taste.
• Place back in the oven for 30 – 40 minutes.
• Slice the bacon into thin strips.
• Ten minutes before the end of cooking time remove the baking tray and sprinkle over the bacon strips.
• Once the outside has started to brown, remove from the oven and leave to cool.
• Once cool, place the baking tray ingredients into the food processor.
• Blend the ingredients together.
• While it’s blending, add the chicken stock gradually and check it’s at a consistency you like.
• Add more salt and pepper to taste, if required.
• Set aside and boil the quinoa in the saucepan along with a pinch of salt.
• Pour the sauce into the other saucepan and leave on a gentle heat while the quinoa cooks.
• Finally once the quinoa has cooked add it to the sauce and serve.

Roasted Pumpkin and Bacon Quinoa Risotto was a massive success in this house. My husband, Howard and son Ted really enjoyed eating this meal and I loved making it. It’s a simple recipe that’s easy to do. The roasted pumpkin and bacon sauce could be made in advance of a meal and kept in the freezer until ready to use. Then you need to do is boil the quinoa and add the sauce. However you decide to eat this meal, as always, enjoy.

What’s your favourite seasonal vegetable? Let me know in the comments below and please don’t forget to like and follow me. Thank you. xxx