Pumpkin Risotto With Bacon And Pine Nuts

Ingredients

• Servings: 6
• 1/3 cup pine nuts
• 3 tablespoons olive oil
• 1 small onion, minced
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 1/2 cups arborio rice
• 1/2 cup dry wine
• 6 cups hot chicken stock
• 1 cup mashed pumpkin
• 1/4 cup butter
• 1/4 teaspoon ground nutmeg
• 1/2 cup parmesan cheese
• 3 slices crisply cooked bacon, crumbled
• 3 tablespoons chopped fresh chives
• 3 tablespoons chopped fresh basil (optional)

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• cook and stir pine nuts in a skillet over medium heat until fragrant and toasted, 2 to 5 minutes.
• heat olive oil in a large pot over medium-high heat; cook and stir onion in hot oil until soft, 4 to 7 minutes. add garlic, salt, and pepper; cook and stir until garlic is fragrant, about 30 seconds. stir arborio rice into onion mixture; cook and stir until rice is coated with oil and lightly toasted, 1 to 3 minutes.
• pour wine into rice mixture and cook, stirring constantly, until wine is completely absorbed, 3 to 5 minutes. pour hot chicken stock into rice mixture 1 ladle-full at a time, stirring until liquid is completely absorbed before adding the next, 3 to 7 minutes per ladle-full.
• stir pumpkin, butter, and nutmeg into rice mixture until well-combined; remove from heat. add parmesan cheese, bacon, chives, and basil; stir until cheese is melted.