Bacon and Pumpkin Risotto

Name: Bacon and Pumpkin Risotto
Yield: 2 servings
Cuisine: American
Ingredients: ・180 g rice; ・520 ml water(put kombu in a water); ・60 g bacon; ・100g pumpkin; ・200 ml milk; ・20 g butter; ・A dash of salt and pepper; ・1 tablespoon olive oil(To stir fry the bacon); ・1 1/2 tablespoons olive oil(To stir fry the rice); ※You can use consomme or bouillon instead of kombu water

Toyohira Health Center, The City of Sapporo @cook_12085468

It will taste even better if you add grated cheese or sliced cheese before serving.
Toyohira Health Center, City of Sapporo Volunteer Translators: Students in the Translation & Interpretation Seminar, Sapporo University

Toyohira Health Center, The City of Sapporo @cook_12085468

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Ingredients

2 servings

・180 g rice
・520 ml water(put kombu in a water)
・60 g bacon
・100g pumpkin
・200 ml milk
・20 g butter
・A dash of salt and pepper
・1 tablespoon olive oil(To stir fry the bacon)
・1 1/2 tablespoons olive oil(To stir fry the rice)
※You can use consomme or bouillon instead of kombu water

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Steps

1

Put olive oil and bacon in a frying pan and cook it on medium heat.Turn off the stove when the smell of bacon becomes stronger.Then remove it from the frying pan.
2

Add olive oil to the frying pan.Put the rice in and cook it on medium heat.Cook it until it becomes translucent.
3

After the rice becomes translucent,add water,bacon,and pumpkin.Cover and boil on medium heat for 10 minutes.(Stir it with a spatula several times.)
4

When the water is evaporated,add milk.Cook it on low heat for 5 to 10 minutes.(stir it occasionally.)
5

Add butter,salt,and pepper when the risotto starts to thicken.Finally,mix everything together well.