Serves Four
Ingredients:
- 1 onion squash or pumpkin about 900 gm – 1kg, 30 ml olive oil, 1 onion chopped, 1-2 garlic cloves crushed, 115 gm streaky bacon chopped, 115gm Arborio rice, 600 -750 ml chicken stock, 40 gm Parmesan cheese grated, 15 ml chopped fresh parsley, salt and freshly ground black pepper.
Cooking Method:
- Halve or quarter the onion squash or pumpkin, remove the seeds and skin, and then cut into chunks about 1-2 cm in size.
- Heat the oil in a flameproof casserole and fry the onion and garlic for about 3-4 minutes, stirring frequently. Add the bacon and continue frying until both the onion and bacon are lightly golden.
- Add the squash or pumpkin, stir-fry for a few minutes. Add the rice and cook for about 2 minutes, stirring all the time.
- Pour in about half of the stock and season. Stir well and then half cover and simmer gently for about 20 minutes, stirring occasionally.
- As the liquid is absorbed, add more stock and stir to prevent the mixture sticking to the base.
- When the squash and rice nearly tender, and a little more stock. Cook, uncovered for 5 -10 minutes.
- Stir in the Parmesan cheese and parsley and serve.
