Pork Belly and Pumpkin Risotto Recipe

How to make it

1. Intro: A seasonal twist on a comfort classic, this Pork Belly & Pumpkin Risotto recipe is sure to be a fall favorite. Seasoned with Lee Kum Kee Panda Brand Oyster Flavored Sauce and garnished with crispy pork belly, there's levels of umami packed into this bowl of risotto that accentuate the sweet pumpkin. Risotto is known as a fine dining staple, but is actually simple to make at home, and this recipe is concrete proof of that. Ready in under an hour, it's great to whip up for a quick fancy dinner!
   
   In a medium pan over medium high heat, cook pork belly until crispy and set aside.
2. In a small pot, heat olive oil and cook shallot and Lee Kum Kee Minced Garlic. Add rice and cook for 3 minutes, stirring continuously so it doesn't stick. Add white wine, stir and cook for a further 3 minutes until the wine reduces.
3. Gradually add stock to rice, 1 soup ladle at a time. Stir continuously until rice has soaked up all stock, about 25-30 minutes. With about 5 minutes until finished add cubed pumpkin so it cooks through the risotto.
4. When risotto is nearly finished add pumpkin puree and Lee Kum Kee Panda Brand Oyster Flavored Sauce and stir through. Add thyme, butter & parmesan cheese and gently mix together.
5. Serve risotto in a bowl and garnish with pumpkin seeds, more parmesan, fresh thyme and crispy pork belly!