Pumpkin Risotto with Bacon and Leeks
At first I thought the pumpkin would be too sweet in this dish, but it is nicely balanced out by the bacon and adds a rich creaminess to this dish.
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1 leek, finely chopped
4 cloves of garlic, minced 4 slices of bacon, chopped to 1/2-inch pieces 1 c arborio rice 4 c hot chicken broth 1 c white wine 1 c pumpkin puree black pepper and chili pepper to taste |
In a large skillet, cook the bacon over medium low heat until most of the fat has rendered and the bacon is crispy. If you want it to stay crispy, remove the bacon with a slotted spoon, leaving the fat in the pan. If you want more bacon flavor in the risotto, leave the bacon in the pan. Turn heat to medium and add garlic, cooking just until fragrant, about 30 second. Add the leeks and cook until the leeks are soft, about 5 to 7 minutes, stirring occasionally.
Add rice and cook, stirring, for a few minutes until it is slightly toasted. Add the wine and simmer, stirring occasionally, until the wine is absorbed by the rice. Add one cup of broth and cook, stirring, until it is absorbed into the rice. Repeat this process with the remaining three cups of broth. Stir in pumpkin, black pepper, and chili pepper, and cook for a few more minutes. Serve warm. |
Adapted from here
Note:
Note:
- You'll probably want to clean the leek really really well, as leeks are notorious for trapping bits of dirt. Cut the white and green parts of the leek into think rings. Place chopped leeks in the bowl of a salad spinner and rinse well, stirring the leeks around with your hands, until the water runs clear. Then spin the leeks to drain them.