Get the Recipe: Pumpkin Risotto
Delicious, creamy pumpkin risotto topped with double-smoked bacon, balsamic glaze and goat cheese. A fabulous side dish or enjoy it as a main.
Ingredients
- 4 cups chicken broth
- 1 cup pumpkin puree, canned or homemade
- 2 slices double-smoked bacon, or regular bacon, diced
- 1 Tablespoon butter
- 1 shallot, diced
- 1 cup arborio or carnaroli rice
- A few fresh thyme leaves, or a pinch of dried thyme
- Salt and pepper
For garnish:
- balsamic glaze, or balsamic vinegar
- 1/3 cup goat cheese, crumbled
- fresh thyme leaves, or a pinch of dried thyme
Instructions
- Tip! A non-stick skillet is a great choice for risotto, as there is less chance of the rice sticking to the pan.
- In a medium saucepan, combine the chicken broth and pumpkin puree. Stir to combine and heat over medium heat until simmering. Reduce heat to keep warm.
- Add the diced bacon to a medium skillet. Cook over medium heat until browned, then remove the bacon to a small bowl. Remove the bacon fat from the skillet, leaving just 1 Tablespoon behind.
- Add the butter to the skillet with the bacon fat and melt over medium heat. Add the shallots and cook, stirring until softened. Add the rice and a few thyme leaves to the skillet and cook, stirring constantly, for about 1-2 minutes.
- Using a ladle, add a ladle-full of the pumpkin/broth mixture to the skillet and stir in. Once the liquid simmers, reduce the heat slightly under the skillet to maintain a medium simmer and cook, stirring regularly (every 30 seconds or so) until all of the liquid is absorbed, then repeat adding ladles of pumpkin mixture, letting it cook down before adding another and stirring regularly.
- After 15 minutes of cooking, start tasting the rice to gauge the cooking progress. The rice is done as soon as it is slightly past the al dente stage. You don't want a raw bite in the middle of the rice, but you do want it to be firm and chewy. Keep adding the broth mixture and stirring and cooking until the rice reaches that stage. Add one last bit of broth and cook the risotto down to the desired texture. Taste and add salt and freshly ground pepper to taste. (*Salt is especially important to really bring out the flavours!)
- Spoon the finished risotto into serving bowls, mounding it up in the bowl. Drizzle with balsamic glaze, top with the cooked bacon and crumbled goat cheese, then garnish with thyme leaves.
Notes
Risotto Tips!
- Aim for a medium simmer when cooking the risotto. This will cook the rice efficiently and will prevent sticking as the simmer will keep the rice moving in the pan.
- You may not need all of the broth/pumpkin mixture. Use only as much as needed to cook the rice to the desired texture.
- Adjust the risotto consistency to your personal preference. Some like it more liquidy, while others prefer it a bit firmer.
Serving: 1serving, Calories: 363kcal, Carbohydrates: 49g, Protein: 14g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 23mg, Sodium: 240mg, Potassium: 416mg, Fiber: 3g, Sugar: 3g, Vitamin A: 9820IU, Vitamin C: 3mg, Calcium: 57mg, Iron: 4mg
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