Pumpkin Risotto With Bacon And Pine Nuts

Name: Pumpkin Risotto With Bacon And Pine Nuts
Ingredients: 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)

15 ingredients

4 steps

Ingredients

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)

Directions

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.