Risotto with pumpkin, bacon, and saffron
Finally, while shopping at the supermarket and strolling through the market stalls, the first pumpkins have appeared!
I love them in all versions, but my favorite is the butternut squash: it has a tender and thin skin, which makes it easy to clean, and a sweet and velvety flesh, perfect for risottos, soups, and sides.
Today, we prepare together the risotto with pumpkin, bacon, and saffron, a creamy and fragrant dish that evokes home and tells the colors and flavors of changing seasons.
An comfort food that is enveloping and genuine, perfect for pampering oneself at the table and sharing with family or friends on autumn evenings.
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 11.3 oz Carnaroli rice
- 8.8 oz butternut squash (cleaned)
- 3.5 oz sweet bacon (diced)
- 1 packet saffron
- 1/4 white onion
- to taste vegetable broth
- 2 tablespoons extra virgin olive oil
- 1.4 oz butter
- 1.8 oz grated Parmesan cheese
- to taste dried parsley (for garnish)
Tools
- Pot
- Lid
- Wooden Spoon
Steps
Let’s prepare the vegetable broth. You can use my recipe found HERE or use simple broth cubes.
In a pot, heat the extra virgin olive oil. Add the chopped onion and let it soften gently.
Add the diced bacon and let it brown for a few minutes.
Add the pumpkin and mix well.
Pour in the Carnaroli rice and toast it for 2 minutes, stirring continuously.
Moisten the rice with a ladleful of hot broth and add the saffron, mixing well.
Continue adding broth little by little, waiting for it to be absorbed before adding the next.
Continue cooking until the rice is al dente (about 18 minutes in total).
Remove from heat, add the butter and Parmesan, and stir vigorously to obtain a creamy risotto.
Our risotto with pumpkin, bacon, and saffron is ready.
Plate it and garnish with a sprinkle of dried parsley.
Enjoy your meal.
Storage and Tips …
Store in the fridge covered with aluminum foil or plastic wrap.
Consume within 2 days.
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