Here’s a delicious fall recipe for pumpkin and bacon risotto. It’s a fantastic way to make use of pumpkin! This dish is simple to prepare and truly scrumptious.<\/p>\n
– Servings: 6<\/p>\n
– Pumpkin: 400 g
\n– Onion: 1
\n– Butter: 60 g
\n– Smoked bacon: 150 g
\n– Arborio rice: 350 g
\n– Parmesan cheese: 60 g
\n– Dry white wine: 15 ml
\n– Salt: to taste
\n– Pepper: to taste
\n– Hot broth: 1.2 liters<\/p>\n
– Total time: 50 minutes
\n– Prep time: 15 minutes
\n– Cooking time: 35 minutes<\/p>\n
1. Begin by chopping the pumpkin into small cubes. Peel and finely slice the onion.
\n2. In a small pot, melt 30 grams of butter and saut\u00e9 the sliced onion. Add the rice, stirring for about a minute until the rice grains become translucent. Introduce the bacon, stir, and then deglaze with the dry white wine. Allow the wine to evaporate. Mix in the diced pumpkin, season lightly with salt and pepper, and combine.
\n3. Gradually add the hot broth to the rice one ladle at a time, waiting for each addition to be absorbed before adding the next.
\n4. Towards the end of cooking, stir in the remaining 30 grams of butter and the grated Parmesan cheese.<\/p>\n
– Let the risotto rest for five minutes covered, off the heat. Serve immediately.<\/p>\n\n\n