Pumpkin Bacon Risotto (Print Version)
# Ingredients:
01 -
400 grams of diced pumpkin.
02 -
300 grams of arborio rice.
03 -
150 grams of smoked bacon bits.
04 -
Two garlic cloves.
05 -
An onion.
06 -
10 cl of dry white wine.
07 -
1 liter of broth.
08 -
50 grams of grated parmesan cheese.
09 -
2 tablespoons of mascarpone cheese.
10 -
A tablespoon of butter.
11 -
2 tablespoons of olive oil.
12 -
Salt and pepper.
13 -
Fresh parsley.
# Instructions:
01 -
Cook the pumpkin cubes in some olive oil for about 10 minutes until soft.
02 -
Fry the bacon pieces until crispy, drain them, and set them aside.
03 -
Sauté the chopped onion and garlic in the butter and oil. Stir in the rice and pour in the white wine.
04 -
Gradually mix in the broth while stirring constantly for 18–20 minutes until the texture’s creamy.
05 -
Add the pumpkin, bacon, parmesan, and mascarpone. Adjust the seasoning and garnish.
# Notes:
01 -
Adding broth little by little is key to making your risotto creamy.
02 -
The mascarpone is optional, but it gives a silkier texture.