Roast Pumpkin And Leek Risotto

• 500g butternut pumpkin, cut into cubes
• 1 leek, sliced and washed
• 125g rashers bacon, rind removed and chopped Rite Aid 2 For $7.00 thru 02/06
• 1 clove garlic, crushed
• 1 1/4 cups short grain rice
• 1 tablespoon KRAFT* Vegemite
• 1L (4 cups) boiling water
• pepper, to taste
• 1/4 cup finely chopped parsley
• 40g butter
• shredded Parmesan cheese

1. Spray pumpkin with olive oil spray and bake in a hot oven 200C for 25-30 minutes or until golden.
2. Heat a little butter in a pan and cook leek, bacon and garlic for 2-3 minutes or until bacon is cooked.
3. Add rice and stir for 2 minutes or until coated in butter mixture.
4. Stir in combined Vegemite* and water.
5. Bring to boil, reduce heat and simmer covered for 10-15 minutes until water is absorbed.
6. Remove from heat and stir in pumpkin, pepper, parsley and butter.
7. Spoon into serving bowls and top with shredded Parmesan.
8. Serve immediately.

rashers bacon, clove garlic, short grain rice, boiling water, pepper, parsley, butter, parmesan cheese

Taken from www.kraftrecipes.com/recipes/roast-pumpkin-leek-risotto-103803.aspx (may not work)