Recipe - Pumpkin And Spinach Risotto

1 tablespoon Butter
1 Onion; chopped
2 Bacon rashers; chopped
1 Garlic clove; crushed
1 cup Arborio or long grain rice
1 cup Small pumpkin cubes
1 teaspoon Dried oregano
1 pack MAGGI CrŠme of Chicken Soup
Mix
2 One fourth cup Water
One fourth cup Dry white wine
2 cup Chopped spinach *
Freshly ground black pepper
One fourth cup Grated parmesan cheese

* About One half bunch of spinach

Heat the butter in a large saucepan.

Add the onion, bacon and garlic and cook for 34 minutes.

Stir in the rice, pumpkin and oregano.

Combine the soup mix, water and wine.

Add to the pan and bring to the boil, stirring.

Cover the pan and cook over a very low heat for 10 minutes. Stir
occasionally.

Stir in the spinach. Cover and simmer for a further 57 minutes or until
the rice is tender and the liquid is absorbed.

Season with black pepper and stir in the cheese before serving.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.