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Pumpkin, Bacon and Parmesan Risotto Cake

  
Pumkpkin is making it’s seasonal appearance in the northern hemisphere. In Australia, we’re lucky both Jap and butternut varieties are available year round. Pumpkin soup is a favourite in winter and our Sunday roast lamb would  be incomplete without lightly charred pumpkin. Pumpkin scones and pumpkin fruitcake were popular with my Mum’s generation, but personally I prefer it in savoury dishes.

I often make pumpkin risotto with prosciutto, but had never baked the delicious sweet and savoury flavours into a risotto cake before. Risotto and I are seasonal friends. It overheats me instantly and is not my first choice in this sub tropical climate I now call home, risotto cake, eaten warm or at room temperature is much more appealling.

Risotto cake has been a family summertime favourite for many years. I originally stuck closely to Claudia Rodin”s recipe for Spinach Risotto Cake from her book “The Food Of Italy.” Having mastered the rice/egg/cheese proportions now I simply build the flavour according to what’s in season and what I have to hand, just like my delicious autumnal sweet corn and charred peppers version.

It’s important to leave the grains of rice quite chalky when you boil it as the time in the oven will complete the cooking process. You want the finished risotto cake to be dense and creamy with textural grains of rice.

Pumpkin, Bacon and Parmesan Risotto Cake

600g pumpkin, approx 400g after peeled and deseeded

250g arborio rice

2 cups strong vegetable stock

4 short loin rashers of bacon

1/2 teaspoon freshly ground nutmeg

2 eggs, lightly beaten

20g butter, melted

30g grated parmesan cheese

freshly ground black pepper

the leaves stripped from the large sprig of fresh thyme

30g grated parmesan extra

Preheat the oven to 180C. Lightly oil a 20cm rond springform pan and line the base and sides with baking paper.

Chop the pumpkin, steam until soft, then roughly mash with a fork. Put the pumkin in a mixing bowl.

Bring the well seasoned stock to the boil, throw in the rice and simmer for 10 minutes, Drain and rinse the ricein cold wayer then add it to the pumpkin and stir the butter through.

Trim the fat from the bacon and chop into fine dice. Add to the pumpkin mix with the eggs, cheese, nutmeg, pepper and thyme leaves. Stir until thoroughly combined.

Tip the risotto into the cake tin, spread to the edges and flatten the top.

Sprinkle with the extra parmesan cheese.

Bake or approx 40 minutes until it’s golden brown and is firm to the touch in the centre.

Allow to cool for 10 mins before releasing the sides of the pan.

Serves 6 with green salad.

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

37 comments on “Pumpkin, Bacon and Parmesan Risotto Cake

  1. Pingback: My Top Ten Recipes for 2015 | Please Pass the Recipe

  2. Beck @ Goldenpudding
    November 1, 2015

    sounds lovely Sandra, and I think would also be a great lunchbox food…

    Like

  3. Michelle
    November 1, 2015

    Delicious!

    Like

  4. chef mimi
    October 31, 2015

    I wish I could taste this and see what the texture is! It looks so appealing!

    Like

    • ladyredspecs
      October 31, 2015

      I would be happy to share…. I understand your curiosity about the texture, the very first time I made it i was fearful the it would be mushy, or form and eggy like a frittata, but careful cooking of the rice leaves each grain distinctly firm. The cake is firm enough to slice, but I think, still identifiable as risotto

      Like

  5. StefanGourmet
    October 30, 2015

    P.S. Based on some googling it seems that in Italy this is called “torta di riso” instead of “torta di risotto” and prepared with regular rice rather than risotto rice. This makes sense, as the rice is not stirred like risotto. I’m sure though that it is great with risotto rice, too.

    Liked by 1 person

  6. StefanGourmet
    October 30, 2015

    I’ve never heard of or seen risotto cake before, Sandra. I’ll have to look for it on Italian web sites now as you have made me very curious. Your version looks and sounds delicious. This would be a nice variation instead of a regular quiche.

    Like

  7. This looks fabulous! What a great idea for using pumpkin in the warmer weather. As I’m not overly fond of sweet dishes or pumpkin pie, it’s perfect to celebrate the season in any weather.

    Like

    • ladyredspecs
      October 30, 2015

      Sweet pumpkin dishes have never been popular in Australia Liz, we treat pumpkin as a savoury ingredient. Enjoy the pumpkin/bacon combo

      Like

  8. Francesca
    October 30, 2015

    I love rice cakes! This is such a great recipe, Sandra! I like the idea of combining pumpkin and bacon in a risotto. A must-try for me!

    Like

    • ladyredspecs
      October 30, 2015

      Glad you like the idea Francesca, pumpkin and bacon are great together

      Like

  9. Gather and Graze
    October 29, 2015

    Oh wow, why is it that I’ve never heard of risotto cake before? Arancini… yes, but have never seen it made into a torte/cake. A beautiful combination of flavours within this dish Sandra.

    Like

    • ladyredspecs
      October 29, 2015

      Thanks Margot, it’s a summer fave for us. It’s also my fallback dish for a picnic as it makes terrific finger food. The pumpkin version was excellent

      Liked by 1 person

  10. Debra Kolkka
    October 28, 2015

    There are a few farmers at the market, but I think it has changed a bit since the market went weekly. I buy most of my food at the James St Markets.

    Like

  11. Conor Bofin
    October 28, 2015

    I never before heard of a risotto cake. This looks delicious. Thanks for the eludication.

    Like

  12. Francesca
    October 28, 2015

    A nice addition to the summer table- thanks for that recipe Sandra, t will come in handy for this season.

    Like

    • ladyredspecs
      October 28, 2015

      We’re lucky, don’t you think, to have pumpkin year round. It’s a very flexible recipe Francesca, you can adapt it to whatever your garden is producing

      Liked by 1 person

  13. Glenda
    October 28, 2015

    Sandra, this is a great use for my pile of pumpkins.

    Like

  14. Gretchen
    October 27, 2015

    What a great use for pumpkin. We are definitely in the thick of pumpkin season!

    Like

    • ladyredspecs
      October 28, 2015

      I can see that pumpkin season is in full swing from the number of blogposts, instagram pics and Facebook post coming out of the northern hemisphere. We’re so lucky to be able to enjoy it year round

      Like

  15. brendonthesmilingchef
    October 27, 2015

    Hi Sandra, what a delicious recipe! I’ve made risotto so many times but I’d never thought to try it like this. Happy cooking 🙂

    Like

    • ladyredspecs
      October 27, 2015

      Thanks Brendon, it’s a terrific alternative to a traditional warming risotto, much better suited to a warm climate..

      Liked by 1 person

  16. Debra Kolkka
    October 27, 2015

    Yum. I cooked pumpkin risotto last night. This looks like a great alternative.
    Where in Brisbane do you live?

    Like

    • ladyredspecs
      October 27, 2015

      Pumpkin risotto is the best. I’m in The New Farm area Debra…

      Like

      • Debra Kolkka
        October 27, 2015

        That is handy for the Powerhouse markets. Do you go there? I live at West End.

        Like

      • ladyredspecs
        October 28, 2015

        I’ve only been in Brissy 6 weeks Deb. Yep, we visited the Powerhouse Mkt early on, bit disappointed to be honest, seemed to be lots of resellers rather than farmers. Can you recommend somewhere I can get fantastic fresh produce? I’m struggling with quality a bit.

        Like

  17. Sue
    October 27, 2015

    This sounds absolutely delicious!

    Like

  18. Debi @ My Kitchen Witch
    October 27, 2015

    Very nice gluten free savoury “cake” (particularly with that bacon). Pumpkin season here, too, but a orange variety that tastes more like a butternut squash rather than the jack o’lantern varieties. Must try this. Just made a big batch of your ruby red quince. It was a big hit!

    Like

    • ladyredspecs
      October 27, 2015

      Ah, ruby quinces, they really mean autumn. I guess a pumpkin dish could have those same autumnal connotations too, but for us it’s a great way to eat pumpkin in spring and summer. We must both be noticing the affects of a personal climate change..

      Liked by 1 person

  19. cheergerm
    October 27, 2015

    Nice one Sandra. This has been earmarked for The Yak and I. Great photo as well. I do a ‘Risotto Torte’ which is a bit similar but not really because it uses an arborio rice that it isn’t cooked in stock.

    Like

    • ladyredspecs
      October 27, 2015

      This is a fab thing for a hot night, or a picnic, and I’m sure you’ll soon discover you can make any flavour you fancy..

      Liked by 1 person

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This entry was posted on October 27, 2015 by in Baking, FODMAP diet, Food, Gluten Free, Light Savoury Dishes, Main Meals, Rice dishes, Savoury Baking and tagged , , , , .
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