Chicken, Bacon & Pumpkin Rissotto

Ingredients

• 400g Chicken Mince
• 100g Bacon Bits
• 2 tsp minced garlic
• 1 cup Arborio Rice
• 100 ml dry white wine
• 750 ml water
• 2 tsp chicken stock powder
• 2 cups pumpkin mashed
• 1 tblsp sour cream
• 1/3 cup grated parmesan
• Salt and pepper

Method

Cut up pumpkin and put on to cook. (Boil all, roast all or half and half) I find boiled works best.
Mix wine, stock powder, and water in a jug.
Saute bacon, onion and garlic together until onion is translucent. Add chicken and cook until well browned. Add the rice (dry) and cook for one minute.
Add the liquid mix. Bring to the boil, turn down and cook covered on low heat for 15 – 20 mins or until the rice is tender and liquid is almost cooked away.
Mash the pumpkin and stir through.
Add the sour cream, cheese, and season with salt and pepper. Stir through and serve