Pumpkin Bacon Risotto Rice (Serves 4)

Pumpkin Bacon Risotto Rice (Serves 4)

Ingredients:

  • 1 packet Asian Home Gourmet Vietnamese Pho SpicePaste©
  • 450g (1 lb) chicken thigh or drumstick
  • 150g (5 oz) dried rice noodles or any noodles of your choice (cook according to pack instructions).  Portion into 4 bowls and set aside.
  • 50g (½ cup) lightly blanched bean sprouts,
  • 1 medium-sized onion, cut into quarters
  • 880ml (4 cups) water
  • ¼ tsp sesame oil as seasoning (optional)
  • 2 tbsp fried sliced garlic or shallot, sliced chillies and spring onion, basil or mint leaves as garnish

Method:

  1. Heat butter in a non-stick saucepan on medium heat.  Add onion, SpicePaste©, bacon and pumpkin; stir-fry for 5 minutes.  Add 220ml (1 cup) of milk and bring to a boil.  Set aside.
  2. Add water to rice in a non-stick saucepan; bring to a boil.  Cover with lid and cook for 7 minutes on medium-low heat or until water is almost absorbed. 
  3. Add 110ml (½ cup) of milk and pumpkin mixture on top of rice, continue to cook for 15 - 20 minutes or until rice is semi-dry.  Remove from heat and let it stand for 10 minutes.  Serve hot.

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