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Pumpkin Risotto with Bacon

pumpkin risotto with bacon
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Thank you So Much Food Blog for the recipe!

Ingredients

  • 4 strips thick-cut bacon (diced)

  • 8-10 fresh sage leaves

  • 1 large shallot (minced)

  • 1 + ¼ cups arborio or carnaroli rice

  • ⅔ cup pumpkin puree

  • ¾ cup dry white wine

  • 6-7 cups homemade chicken broth

  • 3 Tbsp unsalted butter (diced)

  • ¼ cup mascarpone

  • 1 cup freshly grated aged gouda

  • Salt and pepper (to taste)

Instructions

  1. Heat a wide skillet with high sides over low heat. Add the diced bacon and cook on the lowest heat setting. Stir occasionally until the bacon is slightly crispy and a bit of the fat has rendered. 

  2. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Add the sage leaves to the bacon fat and fry for about 90 seconds until it’s darker in color and crispy. Transfer them to the same plate as the bacon. 

  3. Add the shallots to the skillet with the bacon fat and increase the heat to medium. Cook for 2-3 minutes, stirring frequently until the shallots are softened. Add the rice and stir to coat in the bacon fat so that all the grains are shiny. Toast the rice for about 1 minute. 

  4. Add the white wine and pumpkin puree and stir the rice in. Bring the mixture to a simmer. Once the wine has been absorbed into the rice, add 1 cup of warm broth stirring constantly. Once the broth has been absorbed, add another cup. Continue to add the broth one cup at a time until it’s all been absorbed and the rice is slightly al dente — about 20-22 minutes. 

  5. Once the rice has reached the desired doneness, turn the heat off. Stir in the butter, mascarpone, and gouda cheese. Continue to stir until the cheese and butter has melted and is evenly dispersed. Stir the crispy bacon bits into the risotto and add salt and pepper to taste. 

  6. Ladle the risotto into bowls and enjoy!

Find it online: https://shesafullonmonet.com/canned-pumpkin-recipes/