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Embrace the vibrant hues and cozy flavors of fall with our delightful Italian Pumpkin Risotto. Distinguished by its radiant orange hue, this dish is not just a feast for the eyes but also a symphony of flavors for the palate. Light yet indulgent, our Pumpkin Risotto recipe offers an enticing blend of the pumpkin’s inherent sweetness juxtaposed with a savory edge.
A hallmark of our rendition is the addition of Crunchy Speck (Italian cured meat) which you can substitute with bacon. Lightly sautéed to a golden perfection, the speck adds a tantalizing smokiness, harmoniously offsetting the risotto’s mild sweetness. Every spoonful is an explosion of flavors that promises to captivate both you and your loved ones.
Not only is this Creamy Pumpkin Risotto a delicious treat, but it’s also a clever way to ensure the kids get their veggies. In just a bit over 30 minutes, serve a nourishing, vegetarian dish brimming with the essential nutrients autumn has to offer.
On a budget? This Pumpkin Risotto won’t strain your wallet. And for our vegetarian friends, simply skip the speck and sprinkle some toasted almond slivers for a delightful crunch.
In essence, this Pumpkin Risotto is swift, simple, and irresistibly scrumptious. So, aprons on and spoons at the ready! Let’s craft a bowlful of creamy Pumpkin Risotto magic together.
Ingredients
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Instructions
To makw the Pumpkin Risotto, start by preparing the bacon that you will need for the garnish, so you can then reuse the same pan for preparing the pumpkin. In a frying pan pour a drizzle of oil and place the slices of bacon to become crispy.
When the bacon becomes crispy, remove it from the pan and set aside. Then proceed to prepare the squash; in the same pan where you prepared the bacon, add a drizzle of oil (if necessary), the shallot and rosemary and sauté.
After a few moments, add the squash, adjust the salt and pepper and add the glass of white wine. Let it cook and, as the squash dries out, add some water’water. Cover and cook for another 10-15 minutes, at the end of which time -helping yourself with a spatula or spoon- you should mash the pumpkin and create a puree.
Set aside the pumpkin puree and proceed with the risotto, starting with the vegetable stock. In a frying pan pour a drizzle of olive oil, the shallot and sauté. After a few seconds, add the rice and let it toast.
As soon as the rice is toasted, proceed to add the glass of white wine and let it dry out. Adjust the salt and add, when necessary, a ladle of broth; proceed in this way until half cooked.
When almost cooked, add the pumpkin puree and stir. Add a ladleful of broth from time to time, when needed, and proceed like this until the rice is cooked to completion.
Add butter and parmesan cheese and mix well. Aside proceed to prepare the bacon by chopping it with a knife.
Serve the risotto by serving it on a plate and sprinkling the surface with chopped crispy bacon.
