Recipe - Pumpkin And Bacon Risotto

2 tablespoon Butter
1 lg Onion; finely chopped
2 Bacon rashers; cut into
strips
1 Garlic clove; crushed
1 One half cup Long grain rice
One fourth teaspoon Dried sage
1 pack MAGGI American Pumpkin and
Bacon Soup Mix
1 cup Cold water
2 One fourth cup Boiling water
500 g Pumpkin; peeled and cut into
; small cubes
2 tablespoon Grated parmesan cheese
2 tablespoon Chopped parsley; (2 to 3)
Shaved parmesan cheese;
(optional)

Heat the butter in a large saucepan. Add the onion and bacon and cook for
23 minutes.

Add the garlic, rice and sage and cook, stirring, for a further 12
minutes.

Combine the soup mix and cold water. Add to the pan with the boiling water
and pumpkin.

Bring to the boil, stirring. Cover the pan and simmer over a low heat for
2025 minutes or until the rice and pumpkin are tender and the liquid is
absorbed. Stir occasionally.

Stir in the grated parmesan cheese and parsley.

Top with shaved parmesan cheese if desired.

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