The colors, the smell, the flavors of fall are all concentrated in this easy creamy pumpkin risotto.
Contrary to popular belief, risotto isn’t that hard to make. It is, however, a bit time consuming and takes patience, but it’s not difficult. The process of making risotto is easy, but it does take some “watching time” because you need to “feed” the risotto. You feed the risotto with vegetable, chicken or any stock time after time, letting it fully absorb between each addition. The process takes about 20 minutes from start to finish. The risotto starts getting round shape, and then, through all the stirring and the feeding, it becomes that rich and creamy dish. What happens along the way is the rice releases its starch and, when combined with the broth, results it a wonderfully creamy dish. I love to cook risotto and I love to watch all these layers developing in special when I add the cheese.
You can use a different kind of rice than arborio rice. Arborio is a short grain rice, plump. It has a higher starch content and absorbs less liquid, resulting in that perfect al dente texture that you want for your risotto. We roasted until crunchy pumpkin to add to the risotto, with crunchy bacon, lots of Parmesan cheese and on top we added toasted buttery pine nuts. Simply delicious!!
Link of the day…
“Foreign spouse, Happy life” essay is quite interesting!! I love this part: “When you make a family with someone from another country, you get double the music, double the movies, double the teams to pull for, double the holidays. You travel. Your parents travel.”
- Chicken stock
- 1 c. diced onion
- 1 T. minced garlic
- 2 c. Arborio rice
- 1 cup white wine
- 1 c. roasted diced pumpkin
- 8 slices bacon, diced and cooked until crispy
- 10 Tbsp. unsalted butter
- kosher salt
- 1 cup grated Parmesan cheese
- Black pepper
- Kosher Salt
- 1 T. chopped sage plus more for garnish
- Pine Nuts for garnish
- Start by roasting the pumpkin.
- First of all peel and chop the pumpkin into cubes.
- Toss with olive oil, sea salt, and freshly ground black pepper.
- Roast in a 400F oven until just done. Roasting brings out the natural sweetness of the pumpkin.
- In a pan cook the bacon til crispy. Pour out the fat.
- In the same pan add the butter.
- Saute onions until translucent, 5 minutes Add garlic and chopped sage and saute 1 more minute
- Then add the rice and saute until all rice is coated with the butter.
- Pour the white wine and let the alcohol evaporate, then turn down the heat to low and add the chicken stock, 1 large ladle at a time, stirring the rice constantly.
- Once the liquid is absorbed, add more stock and repeat until the rice is cooked, al dente.
- Add the the bacon, pumpkin and cheese, then let it cook.
- Add more salt and cheese if needed.
- Add the pine nuts and fried sage on top.
Don’t forget to PIN on your RISOTTO/GLUTEN FREE/DINNER boards on PINTEREST!!
Beijos and Tchau!