Risotto with Pumpkin, Pancetta (Bacon) and Sage

The sweetness of the pumpkin balances the sage, salty bacon and Parmesan. Warm, fall-like, comforting and flavorful dish, one of the most delicious creamy risotto recipes!

Here is an idea to garnish your pumpkin risotto:

In a frying pan (in which bacon was fried), you can make crispy sage leaves by dipping the slightly wet leaves into a flour, remove excess, then fry them in hot bacon fat quickly to a golden color, then transfer them to a paper towel.

More pictures

Risotto with Pumpkin, Pancetta (Bacon) and Sage

Risotto with Pumpkin, Pancetta (Bacon) and Sage

Risotto with Pumpkin, Pancetta (Bacon) and Sage

Risotto with Pumpkin, Pancetta (Bacon) and Sage

Risotto with Pumpkin, Pancetta (Bacon) and Sage

Risotto with Pumpkin, Pancetta (Bacon) and Sage

Risotto with Pumpkin, Pancetta (Bacon) and SageRisotto with Pumpkin, Pancetta (Bacon) and SageRisotto with Pumpkin, Pancetta (Bacon) and Sage

Risotto with Pumpkin, Pancetta (Bacon) and Sage Recipe

Risotto with Pumpkin, Pancetta (Bacon) and Sage

By Olya Sandstrom Published: November 6, 2017

  • Yield: 4 Servings

The sweetness of the pumpkin balances the sage, salty bacon and Parmesan. Warm, fall-like, comforting and flavorful dish, one of the …

Ingredients

Instructions

  1. Clean the pumpkin of seeds and fibers and cut into large pieces, then brush with olive oil. Put the pumpkin pieces skin-side down in a pan, top with salt and pepper and sprinkle with a little nutmeg. Cover a baking pan with foil and place in preheated oven at 200'C (395F) for 30-45 minutes or until the pumpkin is tender. Cool, peel and cut into small cubes.
  2. Separately fry the finely chopped bacon, put aside on a paper towel. You can fry sage leave in this fat for decoration later also.
  3. Preheat the broth.
  4. Blend around 1/3 of the pumpkin in a blender with a little broth (~1/3 cup).
  5. In a large frying pan with a thick bottom, heat the olive oil, and fry the finely chopped onion and garlic, until transparent. Pour rice and finely chopped sage leaves, cook for about a minute, stirring all the time, then pour the wine and let reduce over high heat.
  6. Next, pour in 1 cup of hot chicken broth, stir and cook over high heat for 2 minutes uncovered. When the broth is absorbed into the rice add another cup of broth, the remaining pumpkin and fried bacon. Reduce heat, cover and simmer for about 20 minutes, stirring occasionally and adding broth as necessary.
  7. Finally, season with salt and pepper to taste, add the remaining pumpkin puree, 2-3 tbsp butter, cheese, stir, cover and let stay for a few minutes.
  8. Serve hot, sprinkle with the cheese on top and garnish with sage leaves.

WordPress Recipe Plugin by ReciPress

Comments

comments