Pumpkin risotto

Name: Pumpkin risotto
Total time: 2700 s
Yield: 4-serving
Cuisine: Indian
Ingredients: 1 Pumpkin; 8 bacon slices of; 300 g risotto rice of; 1 Leek; 1 Onion; 1 Clove Garlic; 1 Bouquet Garni Chicken stock &; Parmesan cheese; Sour cream Butter &; White wine

Juliette B @cook_7829443

Barcelona

When it comes to comfort food, a risotto might be too much work but actually, it is not that much...
Just take your time with this receipe. Grab the star of the dish, the perfect winter veggie, and let the pumpkin do the rest. And when you add a bit of decadant bacon and parmesan, you just turned something comforting, into something way more sexy!

Juliette B @cook_7829443

Saved

Ingredients

45 mins

4-serving

1Pumpkin
8bacon slices of
300 grisotto rice of
1Leek
1Onion
1 CloveGarlic
1Bouquet Garni Chicken stock &
Parmesan cheese
Sour cream Butter &
White wine

Saved

Steps

45 mins

1

Cut the pumpkin in thin slices and put it in the oven with olive oil, salt and pepper to roast for 25 minutes at 180°C.
2

Prepare your stock with the bouquet Garni, 1 chicken stock, the leek leaves, pepper seeds, cardamone, cilantro seeds and parsley
3

Put the onion, leek and garlic in a warm pan with butter and olive oil. Let it go translucide.
4

Add the rice and let it get warm a little bit. Add a glass of wine and let it reduce.
5

Then add the stock, a full spoon at the time until the liquid reduce. Stir continously for 20 minutes until you get the proper consistancy.
6

Put the pumpkin out of the oven. Mash it with a bit of cream and add to the risotto with a nub of butter and the parmesan cheese. Add salt & Pepper generously
7

Dress you risotto with one slice of pumpkin, your bacon, more parmesan and few lives of parsley.