Bill Woods is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah cooks Pumpkin & Tomato Risotto.

Ingredients
2 cups diced butternut pumpkin
Spray oil
2 teaspoons oil
2 teaspoons butter
1 onion, peeled and chopped
2 cloves garlic, peeled and crushed
1 tablespoon tomato paste
1 ½ cups Arborio rice
4 cups of boiling chicken stock
300 g bacon
1 cup baby spinach
1 tablespoon grated parmesan cheese
Cracked black pepper for serving

Method
Place pumpkin onto an oven tray and lightly spray with oil.  Cook in preheated over at 200c for 15 minutes
Meanwhile, heat oil and butter in a large saucepan and cook chopped onion and garlic for 2 – 3 minutes, add tomato paste and rice and cook for a further minute, stirring continually
Add boiling chicken stock one cup at a time until absorbed, stirring continually.
Chop and fry bacon until crisp.
Stir in roasted pumpkin, baby spinach, parmesan cheese and fried bacon.
Serve immediately sprinkled with cracked pepper.

Download this podcast here