Pumpkin Risotto with Bacon and Pine Nuts Recipe

Pumpkin Risotto with Bacon and Pine Nuts Recipe

  • 1/3 cup pine nuts
  • 3 tablespoons olive oil
  • 1 small onion, minced
  • salt and ground black pepper to taste
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 6 cups hot chicken stock
  • 1 cup mashed pumpkin
  • 1/4 cup butter
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup Parmesan cheese
  • 3 slices crisply cooked bacon, crumbled
  • 3 tablespoons chopped fresh chives
  • 3 tablespoons chopped fresh basil (optional)
  1. Cook and stir pine nuts in a skillet over medium heat until fragrant and toasted, 2 to 5 minutes.
  2. Heat olive oil in a large pot over medium-high heat; cook and stir onion in hot oil until soft, 4 to 7 minutes. Add garlic, salt, and pepper; cook and stir until garlic is fragrant, about 30 seconds. Stir Arborio rice into onion mixture; cook and stir until rice is coated with oil and lightly toasted, 1 to 3 minutes.
  3. Pour white wine into rice mixture and cook, stirring constantly, until wine is completely absorbed, 3 to 5 minutes. Pour hot chicken stock into rice mixture 1 ladle-full at a time, stirring until liquid is completely absorbed before adding the next, 3 to 7 minutes per ladle-full.
  4. Stir pumpkin, butter, and nutmeg into rice mixture until well-combined; remove from heat. Add Parmesan cheese, bacon, chives, and basil; stir until cheese is melted.
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