Silverbeet, Pumpkin & Bacon Risotto

Silverbeet, Pumpkin & Bacon Risotto

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Words from the @byronbaychef:

'Risotto can be a controversial dish in the cooking world. I've heard the lot. And this is by no means the traditional way of doing it, that's not the intention with this recipe.'

Our organic silverbeet is SUPERB at this time of year. Rich in phytonutrients, Vitamin K, A, C and so much more... 

Honestly, the organic produce coming out of the Northern Rivers this time of year is ALL amazing!

@byronbaychef says:

'Alot of people don't know what to do with their silverbeet! The options are many, soups, stir fry, frittata, pastas, risottos. And with those colours it will make any meal look prettier!'


  • 500g diced bacon
  • 500g organic pumpkin
  • 1 organic onion
  • Bunch organic silverbeet
  • 1 large organic garlic clove
  • 50-100g organic butter (depends how buttery you like
  • favourite organic cheese
  • salt & pepper
  • 1.5 cups organic arborio rice
  • 3 cups water


1. Pan fry bacon till has a bit of colour and add onion & garlic.
2. Chop pumpkin into small pieces and add to the pan to cook a bit.
3. Add rice, toss and add water
4. Toss it every now and then.
5. Add butter when it's half way cooked
6. Chop silverbeet and add just before rice is ready, so it still has a little crunch when served.


*Silverbeet will cook on hot risotto even if your turn off stove (don't over cook it or it will loose colour).

Serve with you favourite cheese if you please!

Cook and season however works best for you.

Everyone is different and that's all good 💚

Thank you Chef for this awesome creation!