Pumpkin Risotto with Crispy Bacon

Name: Pumpkin Risotto with Crispy Bacon
Total time: 2400 s
Yield: Serves 3 servings
Ingredients: 2 1/2 cups pumpkin, diced (about 350 grams); 1 1/4 cups Arborio rice (about 240 grams); 1/3 cup diced bacon (about 50 grams); 2 thin slices bacon; 2 cups vegetable broth, approximately (500 ml); 1 small onion; Extra virgin olive oil; Salt and pepper, to taste; 3 tablespoons grated Parmesan cheese

Sweetdora_bakery @Sweetdora

In our family, we enjoy pumpkin in countless ways. With the chilly weather this April, it's nice to think of warm dishes. This delicately flavored risotto is paired with bacon, which adds character and flavor.

Sweetdora_bakery @Sweetdora

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Ingredients

40 minutes

Serves 3 servings

2 1/2 cupspumpkin, diced (about 350 grams)
1 1/4 cupsArborio rice (about 240 grams)
1/3 cupdiced bacon (about 50 grams)
2thin slices bacon
2 cupsvegetable broth, approximately (500 ml)
1small onion
Extra virgin olive oil
Salt and pepper, to taste
3 tablespoonsgrated Parmesan cheese

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Steps

40 minutes

1

Peel and dice the pumpkin.
2

Meanwhile, prepare a vegetable broth using fresh vegetables or a vegetable bouillon cube, depending on your available time.
3

Steam the pumpkin or cook it in a pressure cooker with a small amount of water for about 10–15 minutes after the valve starts to whistle (or simply boil it in water).
4

After cooking, puree most of the pumpkin, leaving a few small pieces whole.
5

In a large pot, heat a drizzle of extra virgin olive oil. Sauté the finely chopped onion in the hot oil. Add the diced bacon and toast together with the rice.
6

Add the vegetable broth and continue stirring. Add the pumpkin puree and more broth as needed until the rice is cooked. Season with salt and pepper.
7

Cut the bacon slices into strips and cook them in a skillet until crispy.
8

When the rice is al dente, turn off the heat and stir in a pat of butter and the Parmesan cheese.
9

Serve the risotto and top with the crispy bacon and a little pepper.