Risotto is hard to make right? Well if you pay any attention to shows like Masterchef and My Kitchen Rules it is. But that is if you are trying to achieve restaurant quality food, which I am not. All I am trying to do is feed my family tasty, nutritious food that they will actually eat. Simples.

So I took the challenge recently to start cooking risotto. This leek, bacon and pumpkin risotto is a HUGE hit in our house. The bacon adds so much flavour and balances beautifully with the pumpkin. Risotto is a dish that you need to stir constantly so you will need to set aside about thirty minutes to focus on cooking dinner. Other than stirring it is really simple and great for kids.

Leek, bacon and pumpkin risotto

Serves 4


  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 leek, sliced thinly
  • 3 rashers bacon, fat removed and roughly chopped
  • 400g butternut pumpkin, cubed
  • 2 cups arborio rice
  • 1.5 litres salt reduced chicken stock
  • 1/4 cup grated cheese


Heat the chicken stock in a small saucepan on the stove over medium heat.

Heat the oil in a heavy based fry pan. Add in the garlic and leek and cook, stirring, for 2 minutes until softened and fragrant. Add in the bacon and stir for a further 2 minutes. Add the rice and stir for 2-3 minutes to ensure the rice is covered in the oil.

Add the pumpkin into the pan followed by one ladle of the stock. Stir until the stock is absorbed by the rice. Repeat this process, one ladle of stock at a time, until you have used all the stock and it has been absorbed completely.

Stir through the grated cheese and serve.

Do you cook risotto? Do you have any tips you can share?


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