Pumpkin Risotto

By exdircomp

Ingredients

• 1/2 cup extra-virgin olive oil
• 1/2 cup finely chopped onion
• 1 tablespoon chopped garlic
• 4 slices applewood smoked bacon, chopped
• 2 tablespoons butter
• 1 leek (white and pale green part), thinly sliced
• 2 cups arborio rice
• 1 cup dry white wine
• 6 About 6 cups of hot chicken stock or vegetable stock
• 1 cup pumpkin
• 1 butternut squash, one half baked in the oven and then pureed; the other half, peeled, cut into small dice, and Sauteed in a little oil and butter until tender
• 1/2 cup grated Parmesan
• 4 tablespoons unsalted butter, cut into small pieces
• 1/3 cup chopped fresh flat-leaf parsley

Preparation

Step 1

Cook the bacon in a medium skillet over medium heat until brown and crisp. Transfer to a paper towel with a slotted spoon to drain.

Whisk together the broth and the pumpkin in a heavy medium saucepan and simmer over medium heat. Cover the pan and reduce the heat to low to keep the pumpkin broth warm.

In a medium-size heavy saucepan, heat the olive oil and butter over medium-high heat. Add the onion,leak, and garlic and saute, stirring continuously, just until softened, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon, to coat the rice with the oil.

Add the white wine and continue cooking, stirring often, until it has been absorbed by the rice. Pour in enough chicken stock to cover the rice completely, about 3 cups, and continue to cook, stirring often, until all the liquid is absorbed.

Pour in 1 cup more of the remaining stock and stir and cook until it has been absorbed. Repeat with 1 more cup. Add the remaining cup and cook, stirring, until the rice is al dente, tender but still very chewy, and most of the liquid has been absorbed.

Stir in the pumpkin puree and the diced pumpkin and reduce the heat to very low so that the risotto doesn't simmer anymore. Stir in the Parmesan and butter to give the risotto a nice, creamy finish. Spoon it immediately into heated shallow serving bowls.