A tasty rustic style risotto.
Heat stock in jug, with sprigs of rosemary and half pumpkin, until it is hot.
Trim bacon and chop roughly into bite size pieces.
Slice spring onions finely or chop onion finely.
Heat oil in fry pan on med high to high heat.
Add bacon and onion. Cook for a couple of minutes to start onion cooking
Add rice to pan and stir and cook until clear.
Add white wine stir and cook until wine is absorbed.
Add rest of pumpkin.
Add hot stock a 1/4 cup at a time. Keep rosemary in stock not in frypan. Stir constantly. If pumpkin falls in pan thats ok.
Once all stock is added stir until the rice is al dente and pumpkin should beor has a small amount of resistance to the bite but is essentially soft. Remove any rosemary that may have found its way into the frying pan.
Then dive in and enjoy.
If you use small cubes of pumpkin it will cook in time. Some will even get mushy and add consistancy to the dish. Salt reduced stock is best as the absortion method used here can result in a very salty dish.
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