Pumpkin Risotto
Seasonal flavours come together for this delectable dish. Enjoy this harvest season.
Ingredients
- 4½ cups (1.125 L) no salt added chicken broth
- 1¼ cup (300 mL) E.D.SMITH® Pure Pumpkin
- 2 bay leaves
- 1/4 cup (60 mL) butter, divided
- 1/3 cup (75 mL) chopped pancetta
- 1 large onion chopped
- 2 cloves garlic minced
- 1/4 cup (60 mL) chopped fresh sage
- 1/4 tsp (1 mL) each salt and freshly ground pepper
- 1½ cups (375 mL) Arborio rice
- 1/3 cup (75 mL) dry white wine
- 1/4 cup (60 mL) grated Parmesan cheese
- Pinch ground nutmeg
- 2 tbsp (30 mL) chopped fresh parsley
Directions
- Add broth, pumpkin and bay leaves to a saucepan set over high heat; bring to a boil. Reduce heat to low and keep hot.
- Melt half the butter in a Dutch oven or high-sided skillet set over medium-low heat. Add pancetta and onion; cook stirring, for 10 to 12 minutes or until pancetta is golden brown and crisp and onions are lightly golden brown and caramelized.
- Stir in garlic, sage, salt and pepper; cook for 1 minute. Stir in the rice until well coated. Add wine; simmer for 1 minute.
- Stir in 1 cup (250 mL) pumpkin mixture. Cook, stirring constantly until absorbed. Continue to add broth, 1/2 cup (125 mL) at a time and stirring, until all the broth is absorbed and rice is tender with a slightly toothsome center, about 25 to 30 minutes.
- Stir in cheese, remaining butter and nutmeg until well combined. Garnish with parsley. Serve immediately with additional cheese.
Tips
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Pancetta is Italian cured bacon that's not smoked, substitute regular bacon, if desired.
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Transfer leftover pumpkin puree to an airtight container and freeze for up to 1 month.
