Monday, November 14, 2011

Bacon and Parmesan Pumpkin Risotto

I was so excited when I happened to discover this recipe for pumpkin risotto!  Lately I've been really getting into fall baking (if you haven't already been able to tell by my posts) and this recipe looked absolutely delectable.  It also seemed much easier to make then any other risotto recipe I've tried, and delicious too!!!

The creamy texture, in addition to the amount of spices, are what add to the enticing flavor of this dish.  Garnish with a little bacon and some freshly grated Parmesan cheese and you'll wonder how you've gone so long without ever trying this recipe before. 

Bacon and Parmesan Pumpkin Risotto
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2 Tbsp. butter
½ cup chopped onion
2 tsp. minced garlic
1 cup long-grain rice or Arborio rice
2 ½ cups chicken broth, divided
¼ tsp. salt
¼ tsp. ground black pepper
Pinch of grated nutmeg
1 cup canned pumpkin
¼ cup grated Parmesan, plus more for serving
½ cup heavy cream
2 strips thick-cut bacon, chopped

In a large saucepan, over medium heat, melt the butter.

Next, add in the onion and cook until tender.  After that, add in the garlic and rice, sautéing for about 1 minute.  Slowly pour in 2 cups of the chicken broth, and add in the salt, black pepper, and nutmeg.  Stir the mixture around until the ingredients are combined.  Cover the pan, and let simmer for around 10 minutes.  Add in the remaining ½ cup of chicken broth and pumpkin, cover and let simmer for another 5 minutes.  Remove the pan from the heat and pour in the heavy cream and parmesan cheese.  Stir all together and cover the pot while you prepare the bacon.

In a small nonstick skillet, sauté the chopped bacon on medium-high heat until desired crispiness is reached.

Spoon out the risotto onto a plate, or small bowl, garnishing with a little parmesan cheese and bacon!


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