Changes of season can affect people in different ways. In autumn, after recharging my batteries with plenty of summer sunshine and fresh air I feel like a new person: happier, full of life and more relaxed. It is incredible what vitamin D can do to you.
After literally pigging out on peaches, cherries, apricots and watermelon all summer I am making the most of the vegetables in season now. Autumn is beautiful and our soil offers us so much. My pantry is well stocked up at this time of year; lots of multicoloured pumpkins, cabbage, corn, leeks.... the more the better.
Buon Appetito 🙂
You can check my Yummly publisher page where you can easily find my recipes.
- Prep Time : 15 minutes
- Cook Time : 15 minutes
- rice for risotto (carnaroli or arborio) - 300 g - 1 + 1/2 cup
- fresh mushrooms - 150 g - 2 cups
- fresh pumpkin - 250 g - 1 cup - 9 oz
- grated parmesan cheese - 3 tbsp
- chopped parsley - 1 tsbp
- rosemary - 1 stick
- stock cube - 1
- bacon - 60 g - 1/4 cup
- olive oil
- salt and pepper
- onion - 1 small
- butter - a knob
Cut the pumpkin into cubes. Chop the onion finely, make the broth by dissolving 1 Liter / 34 fl oz of hot water with the stock cube.
In a pan stir fry the onion with 1 tbsp of olive oil, add the pumpkin, the rosemary and stir fry for a couple of minutes.
Add the mushrooms and 1/2 glass of hot water. Cook for about 5 minutes or until the mushrooms and the pumpkin have softened a little.
Add the rice, salt and pepper and some hot broth enough to cover up all the rice and cook for 15 to 18 minutes according to packet instructions. Keep topping up with the broth as the rice dries out.
Cut the bacon into strips and crisp it up in pan over high heat.
When it is cooked remove from the source of heat, add the parmesan, a knob of butter, stir well and serve with a drizzle of olive oil, the crunchy bacon and some finely chopped parsley.