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Pumpkin Risotto with Bacon and Pine Nuts Recipe

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Pumpkin Risotto with Bacon and Pine Nuts Recipe

Directions

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Ingredients :

  • ⅓ cup pine nuts
  • 3 tablespoons olive oil
  • 1 small onion, minced
  • salt and ground black pepper to taste
  • 2 cloves garlic, minced
  • 1 ½ cups Arborio rice
  • ½ cup dry white wine
  • 6 cups hot chicken stock
  • 1 cup mashed pumpkin
  • ¼ cup butter
  • ¼ teaspoon ground nutmeg
  • ½ cup Parmesan cheese
  • 3 slices crisply cooked bacon, crumbled
  • 3 tablespoons chopped fresh chives
  • 3 tablespoons chopped fresh basil (Optional)
  • Methods :

  • Step 1

    Cook and stir pine nuts in a skillet over medium heat until fragrant and toasted, 2 to 5 minutes.

  • Step 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.

  • Step 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.

  • Step 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.

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