Risotto with Pumpkin and Pork Jowl.
Traditional and Bimby recipe.
Autumn is pumpkin time, and how could we miss out on a delicious risotto?
Furthermore, enriched with pork jowl.
A first course rich in vitamins, easy to make, suitable for all kinds of diets and ages.
It can be the ideal solution for unexpected guests or a family lunch. Or for a Halloween lunch for our little ones, the most important thing in any case is the type of rice, and here I recommend good Carnaroli, and good broth.

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Difficulty: Very Easy
Cost: Very Cheap
Rest time: 2 Minutes
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Slow Fire, Boiling
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

718.65 Kcal

calories per serving

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Energy 718.65 (Kcal)
Carbohydrates 66.79 (g) of which sugars 3.12 (g)
Proteins 13.01 (g)
Fat 44.53 (g) of which saturated 14.15 (g)of which unsaturated 16.97 (g)
Fibers 1.42 (g)
Sodium 607.30 (mg)

Indicative values for a portion of 350 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

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10 1/2 oz Delica pumpkin
5 1/4 oz pork jowl (Or smoked bacon)
1/4 cup extra virgin olive oil
3 cups vegetable broth
1 packet saffron
10 1/2 oz Carnaroli rice (Or Arborio or Parboiled, 14-minute cooking)
1/2 cup Parmigiano Reggiano DOP
to taste pepper

A look at health

Tools

What we need to make

Pot
Cutting Board
Knife

Preparation: Risotto with Pumpkin and Pork Jowl

Traditional pot recipe

Cut the pumpkin into cubes; if you have a pumpkin like the one in the picture, try hollowing it out
use it as a container for the risotto.
Grate the Parmigiano, chop garlic, and sauté the pork jowl, keeping its juices.
In a pot, add the extra virgin olive oil and preferably minced garlic, and let it infuse for 2 minutes, then add the pumpkin cubes.
Cook for 6 minutes, once the time is up, add the broth and the saffron packet. Cover and let simmer for 10 minutes.
Now you can add the rice and cook for 10 minutes over low heat, stirring occasionally.
Add the grated Parmigiano Reggiano and continue cooking for 3 minutes over very low heat.
Transfer the rice to a risotto dish or a pumpkin, place the pork jowl with all its dressing and rosemary sprigs on top, and let it rest for 2 minutes.
The Risotto with Pumpkin and Pork Jowl is ready
If you manage, try hollowing out the pumpkin so you can..
….use it as a container for the risotto.
In a small pan, sauté the pork jowl, keeping all its juices.
Put the Parmigiano Reggiano in a bowl, grate: 10 sec./speed 10. Transfer to a small bowl and set aside.
Add the garlic to the bowl and chop: 5 sec./speed 5. Gather at the bottom with the spatula.
Add the extra virgin olive oil and pumpkin, flavor: 6 min./248°F/reverse/spoon speed.
Add saffron and broth, cook: 10 min./212°F/reverse/spoon speed.
Add the rice, stir thoroughly with the spatula to move it, and cook with the basket instead of the measuring cup: 10 min./212°F/reverse/spoon speed.
Add the grated Parmigiano Reggiano and continue cooking: 3 min./212°F/reverse/spoon speed.
Transfer the rice to a risotto dish or a pumpkin, place the pork jowl with all its dressing on top, and let it rest for 2 minutes.
Here is the Risotto with Pumpkin and Pork Jowl prepared with Bimby.