Baked Pumpkin And Bacon Risotto | Donna Hay

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 onion, peeled and finely chopped
• 4 rashers bacon (320g), rind removed and chopped
• 2 cups (400g) arborio rice
• 800g pumpkin, peeled, seeds scooped out, chopped into small pieces
• 5 cups (1.25 litres) chicken stock
• sea salt and cracked black pepper, to taste
• ½ cup (40g) finely grated parmesan