Pumpkin and Bean Risotto

A recipe from the "Weigh Less Naturally" cookbook. My family loved this so much it has become a winter family staple.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  large onion, sliced
• 2  garlic cloves, minced
• 400  g pumpkin, diced
• 1  teaspoon olive oil
• 1  cup arborio rice
• 500  ml boiling water
• 2  teaspoons  beef stock powder
• 400  g borlotti beans (tinned)
• 80  g bacon, diced and cooked
• 2  tablespoons parmesan cheese
• 1  tablespoon light sour cream

Directions

1. Sauté the onion, garlic and pumpkin in the oil for a few minutes.
2. Add the rice and stir until it is covered in the oil.
3. Add the boiling water and stock a little at a time stirring until absorbed by rice. Use all the water and stock until the rice is tender. (You may need extra water).
4. Add the beans and bacon and heat through.
5. Stir through the cheese and sour cream and serve.