I love rice, I like it in every way, but this Pumpkin and Bacon Risotto is truly flavorful, an explosion of taste with every bite, try it and you won’t regret it! The smokiness of the bacon pairs perfectly with the sweetness of the pumpkin, I find it a truly perfect combination.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/2 cups rice
- to taste olive oil
- 1 cup onion
- 4 cups cups pumpkin (already cleaned)
- 4 cups beef broth (with 2 bouillon cubes of 1 oz each)
- 7 oz smoked bacon (diced)
- 3 tbsps butter
- 1 oz grated Parmesan cheese
- to taste black pepper (ground)
- to taste chives (dried)
Steps
In a wok, put a little oil, add the finely chopped onion, let it brown, and then add the rice. Lightly toast it.
Cut the pumpkin into fairly small cubes.
Add it to the rice. As the rice dries, add a ladle of broth. Stir occasionally.
Meanwhile, brown the diced bacon in another pan. Now add it to the rice and continue cooking.
When it is almost cooked, mix in the butter and add the Parmesan. Adjust salt if necessary.
If you like, once on the plate, lightly pepper and flavor with a bit of chives.
Tips and Suggestions
You can also toast the rice without adding oil, choose what you prefer.
I didn’t add salt since the bouillon is already quite salty, but this also depends on your taste.
