Pumpkin Bacon Risotto

Don't throw out that Halloween pumpkin! This seasonal risotto is a perfect fall entrée or side dish. Worth the time it takes to create this creamy, hearty comfort food. You can't rush this one.

Ingredients:

4 slices of bacon

3/4 cup diced onion 

10 oz fresh diced pumpkin 

1 cup arborio rice

2 tsps minced garlic

1/4 cup parmesan 

5 cups broth (vegetable, chicken or beef)

2 tbsps olive oil

Black pepper to taste

1 tsp dry thyme

Cook bacon until crispy then remove and drain on paper towels. Toss diced pumpkin with the bacon fat and spread on a lined baking sheet. Roast at 425°F for 15 minutes, toss then return to oven for another 5 minutes.  

 

Bring broth to a simmer in a saucepan and keep hot.

 

In same pan that bacon was cooked in heat olive oil to medium high and cook diced onion 3 minutes before adding garlic for 1 minute. Add the rice stirring to coat with oil then add 1/3 cup hot broth scraping the brown bits off the pan. Cook until broth is evaporated then add 1/2 cup more broth. Repeat in this manner adding 1/2 cup broth and cooking until evaporated until all 5 cups of broth have been added and rice is tender.

 

When pumpkin is roasted reserve about half for garnish. Then with the remaining half mash half of that with a fork and stir that and the diced into the rice. 

 

Stir in parmesan, black pepper and thyme.

Serve topped with reserved diced pumpkin, crumbled bacon and more parmesan. 

Serves 4

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