Pumpkin Risotto
Look for a savory pumpkin recipe that even your picky eater will enjoy?!? Me too! That’s why this recipe exists!
Sweet pumpkin recipes are amazing. But I prefer savory recipes, so I have been on the hunt for savory, healthy pumpkin recipes this year. I made this risotto a few weeks ago and our family has enjoyed it once a week ever since then! Even our picky eater goes back for seconds!!
INGREDIENTS:
1/2 lb bacon, diced
1 small onion, diced
2 cloves garlic, minced
1 quart chicken stock
1 cup heirloom pie pumpkin puree
1 cup arborio rice
1/2 cup cooking white wine
2 tablespoons butter
1/2 Block (4oz) Kinfork Cheddar Cheese
Salt and pepper to taste
DIRECTIONS:
In a large cast iron skillet, or heavy bottom pan, cook the bacon over medium heat, until crisp.
Remove bacon from the pan, but leave the bacon fat in the pan.
In a small sauce pan add the stock and pumpkin puree, bring to a low simmer and keep warm. Add the diced onion to the hot bacon fat in the skillet and saute until softened. Add the garlic and saute, careful not to burn the garlic.
Stir in the rice and allow it to toast for about two minutes.
Add the cooking wine and stir until the rice has absorbed the liquid. Start ladling the stock into the skillet, 1/2 a cup at a time. Stirring until the liquid has been absorbed before adding more. This process should take 20-25 min to add all the liquid.
Then add the butter and cheese. Stir until they have melted. Add the bacon, salt and pepper to taste and serve!
