Description
Velvety arborio rice melds with sweet pumpkin and salty bacon, finished with creamy Parmesan and fresh parsley for a cozy, hearty meal.
Ingredients
- 300 g pumpkin peeled and diced
- 300 g arborio rice
- 150 g bacon chopped
- 1 l chicken stock
- 100 ml dry white wine
- 1 medium onion chopped
- 2 cloves garlic minced
- 50 g parmesan grated
- 2 tbsp olive oil
- 30 g butter
- salt to taste
- pepper to taste
- 2 tbsp parsley chopped
Instructions
- Heat the chicken stock in a saucepan over low heat and keep it warm.
- In a separate large pan, heat the olive oil over medium heat and cook the bacon until crisp, about 5 minutes. Remove the bacon and set aside.
- Add the butter to the same pan, then sauté the onion and garlic until translucent, about 3 minutes.
- Stir in the diced pumpkin and cook for another 4 minutes until it begins to soften.
- Add the arborio rice and stir to coat each grain for 1–2 minutes.
- Pour in the white wine and cook, stirring, until the liquid is absorbed.
- Begin adding the warm stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue this process for about 18–20 minutes, until the rice is creamy and al dente.
- Stir in the grated parmesan, reserved bacon, and chopped parsley. Season with salt and pepper to taste.
- Spoon the risotto into bowls and serve immediately.
Notes
- Stir frequently to achieve a creamy consistency
- Use warm stock to keep the cooking temperature steady
- Substitute butternut squash if pumpkin is unavailable
- Risotto is best enjoyed immediately as it thickens upon standing