Pumpkin Risotto with Bacon and Pine Nuts recipe
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Ingredients
- ⅓ cup pine nuts 3 tablespoons olive oil 1 small onion, minced salt and ground black pepper to taste 2 cloves garlic, minced 1 ½ cups Arborio rice ½ cup dry white wine 6 cups hot chicken stock 1 cup mashed pumpkin ¼ cup butter ¼ teaspoon ground nutmeg ½ cup Parmesan cheese 3 slices crisply cooked bacon, crumbled 3 tablespoons chopped fresh chives 3 tablespoons chopped fresh basil
Nutrition Info
- 450.8 caloriescarbohydrate: 53.4 gcholesterol: 27 mgfat: 21 gfiber: 2.5 gprotein: 9.6 gsaturatedFat: 7.8 gservingSize: -sodium: 968.5 mgsugar: 3 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Risotto with Bacon and Pine Nuts
Directions
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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 white 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.