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Pumpkin Bacon Risotto @createdbydiane
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Pumpkin Risotto with Bacon

Author: Diane Schmidt - createdbydiane.com

Ingredients

  • 3 tablespoons butter
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 1/2 cups arborio rice
  • 1/2 cup bacon I used cooked crumbled bacon
  • 8 cups chicken broth
  • 1 cup pumpkin puree
  • 1/4 teaspoon clove
  • 1/2 teaspoon dry ginger
  • 1/2-1 teaspoon salt according to taste
  • additional 1/4 cup bacon for topping when finished cooking.

Instructions

  • I cooked this risotto in a cast iron skillet. And didn't need to heat the broth as cast iron won't cool down as the liquid is added. If you are using a metal pan, heat the chicken broth first so the mixture does not cool down each time you add broth.
  • Begin by heating skillet, add butter, onion garlic and bacon.
  • Heat until bacon is crisp and onions are lightly golden.
  • Add garlic and cook one minute.
  • Add rice.
  • Begin adding the broth a cup at a time, stirring and allowing it to be mostly absorbed before adding the next cup of broth.
  • Add the pumpkin after the first cup of broth is added.
  • This will take some time, but is well worth the time for the delicious slow cooked flavor and richness risotto has.
  • When all the liquid is added and a thick sauce if formed, test the risotto to be sure it's tender. If it's still slightly firm, place a lid on top and heat on low for 5 more minutes and test until it's tender.
  • Stir in clove, ginger and salt.
  • Top with additional bacon and serve.