Pumpkin and Bacon Risotto
Cook Time
15
mins
Calories
460
Serving Size
6
Carbs
44
Fat
22
Protein
17
Photo by:
madefromscratchrecip
description
I always see this stuff on tv...
ingredients
1 medium pie-size pumpkin
1 tablespoon olive oil
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon fresh thyme
Pinch of ground cloves
For the Risotto
4 slices bacon
1/2 yellow onion
1 garlic clove
4 mushrooms
1 1/2 cups Arborio rice
1/2 cup dry white wine
4 to 5 cups chicken stock
3/4 cup parmesan cheese
4 tablespoons unsalted butter
2 teaspoons fresh-squeezed lemon juice
Salt and pepper to taste
directions
Preparing the Pumpkin
Preheat oven to 400 degrees F.
Halve the pumpkin and scrape out the seeds.
Place one half of the pumpkin in a baking dish filled 1/4 full of water.
Place the baking dish in the oven and roast the pumpkin for 30 minutes or until tender.
Peel the other half of the pumpkin and slice into small chunks.
Toss the pumpkin chunks with the olive oil, nutmeg, salt, thyme and cloves. Transfer the pumpkin chunks to a baking sheet and roast for 20 minutes or until tender.
Remove the pumpkin chunks from the oven and set aside.
When the full pumpkin half is finished roasting, remove from oven and allow to cool slightly. Remove the peel and discard. Place the pumpkin in a blender or food processor and puree until smooth. Set aside.
Preparing the Risotto
Begin preparing the risotto while the pumpkin halves are roasting.
Fry the bacon in a large saute pan until crisp. Transfer the bacon from the pan to a paper towel-lined plate to cool.
Leave a few tablespoons worth of bacon grease in the sauté pan and leave the heat on medium.
Peel and chop the onion and add to the pan. Peel and mince the garlic and add to the pan.
Sauté the onion and garlic for 5 minutes or until lightly browned. Chop the mushrooms and add to the pan. Sauté for an additional 2 minutes.
Add the rice to the pan and stir to coat with the bacon grease.
Add the wine and cook until the wine is absorbed by the rice.
Add the first 2 cups of the chicken stock to the pan. Reduce heat to medium-low and simmer until the stock is absorbed by the rice, stirring frequently.
Add 1 more cup of the chicken stock and continue simmering until the stock is absorbed by the rice. Continue adding the stock, one cup at a time, until the stock is absorbed by the rice and until the rice is tender, but firm. You may not require all 5 cups of the stock.
When the rice is tender, add the parmesan cheese and butter and cook until melted.
Crumble the bacon and add to the pan. Add the pumpkin puree and pumpkin chunks to the pan. Add the lemon juice. Stir to combine ingredients.
Salt and pepper to taste.
Serve immediately.