Pumpkin Risotto with Crispy Bacon and Parmesan Cheese
Recipes Holidays Meal ideas Seasonal cooking Side-dish
Description
This just might be the best risotto you will ever taste. It's the perfect dish for the fall and winter seasons. It's creamy and delicious with a bit of honey, cheese, fresh thyme, white wine and crispy bacon.
Ingredients
1/2 lb. bacon, diced
1 small onion, finely diced
1 qt. vegetable or chicken stock
1 c. pumpkin puree
1 small bunch fresh thyme sprigs, tied in kitchen twine
kosher salt
freshly ground black pepper
1 c. arborio rice
1/2 c. white wine
2 T. butter
1 T. honey
3/4 c. freshly grated Parmesan cheese
Directions
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Cook the bacon in a 5 or 6 qt. Dutch oven or heavy-bottomed pot, in an even layer over medium heat. After about 3 minutes, when the bacon starts to release some fat and sizzle, turn heat to medium-low. Cook until crisp, about 12 more minutes, stirring occasionally. Transfer bacon to a paper towel lined plate. Set aside.
Add the onion to the hot bacon grease; sauté over medium heat for about 5 minutes until softened.
Meanwhile, heat the stock in a small saucepan over medium-low heat until just barely simmering. Whisk in the pumpkin puree, keeping the liquid warm over low heat.
Add the thyme sprigs, a pinch of salt, and a few grinds of black pepper to the onions; stir in the arborio rice. Allow rice to toast for a minute or so.
Add the white wine; stir until the rice has absorbed the liquid. Start ladling the heated stock into the pot, one ladle or about 1/2 c. at a time, stirring after each addition until the liquid has been absorbed; continue until all stock has been added. This should take about 20-25 minutes.
Remove and discard the thyme sprigs. Stir in the butter, honey, and 1/2 c. Parmesan cheese.
Serve the risotto immediately after the butter and cheese have melted. Garnish with the crisp bacon, remaining 1/4 c. Parmesan cheese and black pepper.
4 servings.