Feta in crispy bacon coating on pumpkin risotto

Name: Feta in crispy bacon coating on pumpkin risotto
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Hokkaido Pumpkin; 200 g Feta cheese; 4 discs (40 g) Bacon; 2 TABLESPOONS Rapeseed oil; 50 g Walnut kernels; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Parsley

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Hokkaido Pumpkin
200 g Feta cheese
4 discs (40 g) Bacon
2 TABLESPOONS Rapeseed oil
50 g Walnut kernels
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Parsley

Directions

1
Clean the pumpkin, peel it, remove the seeds. Cut pumpkin into fine cubes. Cut cheese into eighths and wrap each in 1/2 slice of bacon. Heat oil, fry cheese for about 4 minutes while turning. Chop nuts roughly. Remove cheese from the pan and roast nuts in bacon fat for about 4 minutes.
2
After 2 minutes add pumpkin. Season with salt and pepper. Meanwhile wash parsley, shake dry and, except for something to garnish, pluck leaves from the stalks and cut into strips. Sprinkle parsley over the pumpkin. Halve the cheese. Arrange pumpkin and cheese on plates and garnish with parsley