- 6
- 35 mins
- 30 mins
Ingredients
- 4 slices apple-wood smoked bacon, chopped
- 4 cups low-salt organic chicken broth, plus extra, as needed
- 1 cup canned pure pumpkin
- 2 tablespoons butter
- 1 leek (white and pale green part only), thinly sliced
- 2 teaspoons kosher salt, plus extra for seasoning
- 1 teaspoon chopped fresh thyme leaves
- 1-1/2 cups Arborio rice or medium-grain white rice
- 2/3 cup dry white wine, such as Pinot Grigio
- 1/2 cup freshly grated Parmesan cheese
- 1/3 cup chopped fresh flat-leaf parsley
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon(generous) freshly grated nutmeg
- 1-1/2 cup coarsely crumbled soft fresh goat cheese (about 6 ounces)
- Additional warm chicken broth, if needed
Preparation
Step 1
In a heavy medium saucepan, whisk together the broth and pumpkin. Bring to a simmer over medium heat. Cover the pan and reduce the heat to low to keep the pumpkin broth warm.
In a medium skillet, cook the bacon over medium heat until brown and crisp. Using a slotted spoon, transfer to a paper towel to drain.
In a heavy large saucepan, melt the butter over medium heat. Add the leek and 1 teaspoon salt. Cook until almost tender, about 2 to 3 minutes. Mix in the thyme. Add the rice and stir for 1 minute. Add the wine and simmer, stirring constantly, until completely absorbed, about 1 to 2 minutes. Add 1/2 cup of the pumpkin broth and stir until almost completely absorbed, 1 to 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite, and the mixture is creamy, adding additional warm broth by 1/4 cupfuls if risotto is dry, 20 to 25 minutes total. Mix in the Parmesan cheese, 1 tablespoon parsley, 1 teaspoon salt, pepper, and nutmeg. Remove from the heat. Season with more salt, if desired.
Divide the risotto among 6 shallow bowls. Sprinkle each with the bacon, goat cheese and remaining parsley and serve.
Yield: 6 servings