Sweetcorn & Pumpkin Risotto with Bacon Shards

Connor Dorrian

Connor Dorrian from Abbs Cross Academy in London 2019 entrant

The dish uses seasonal vegetables, such as pumpkin and sweetcorn. It is easy to make and comforting as well as showing Autumn colours on the plate.

Method

Preheat oven to 200 degrees.
Dice the pumpkin, onion and garlic and shave sweetcorn.
Add a teaspoon of pumpkin seeds and a teaspoon of sweetcorn into a pan and toast until brown.
Preheat pan to medium-high heat, add oil.
Add garlic and onion to pan and fry for 5 minutes
Put the bacon on a tray and cook in the oven for ten minutes
Add pumpkin and rice to the pan and cook out for 1 minute
Add lemon juice to the water and add to the pan
When water has reduced, add in one ladle of the stock
Repeat and stir constantly
Add the raw shaves of sweetcorn
Add last ladle of stock, creme fraiche and cheese
Cut the bacon into small pieces and add.
Season to taste and serve with pumpkin seeds

Ingredients

Half a small pumpkin
1 shallot
1 clove garlic
1/2 fresh sweetcorn on the cob
1 tablespoon Olive Oil
60g Arborio Risotto Rice
125ml water
Juice of 1/2 lemon
250ml vegetable stock
1 rasher of bacon
15g grated cheddar
1 tablespoon Creme Fraiche