Recipe

Pumpkin Risotto Recipe

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Ingredients

1 tbsp minced fresh garlic (optional) .
1/2 lb pancetta, sliced (can use sliced bacon, but pancetta is better) .
2 c arborio rice (use only aborio rice for this!) .
1 c grated parmesan cheese .
1/2 c butter .
3 1/2 c chicken broth (you might use less for the risotto, make certain that it is simmering on top of stove to add to the) .
1 large onion, sliced .
1/4 c sliced fresh parsley .
6 fresh sage leaves or 1/2 tsp rubbed dried sage .
1 (28 oz) can pumpkin puree .
1 tbsp grated lemon zest .
1/2 lemon, juice of

Directions

Step #1 In a large skillet, heat 1/4 c butter.
Step #2 Add in onions, & slowly carmelize.
Step #3 When onions are browned, add in pancetta & cook this until the fat is released.
Step #4 Add in the garlic (if using) & cook for another 1 min.
Step #5 Add in the lemon zest; saute for 1 min.
Step #6 Add in the rice & stir constantly until it absorbs all of the fat, & any liquid.
Step #7 Add in 1 c of the simmering chicken broth; stir until it is absorbed.
Step #8 Add half of the pumpkin puree & stir until any liquid is absorbed.
Step #9 Add in another c of stock & the remaining pumpkin & repeat process.
Step #10 Add in the lemon juice, sage & parsley, & continue with the broth until the rice is al dente.
Step #11 Stir in the cheese & remaining butter; mix until well mixd.
Enjoy the Pumpkin Risotto recipe

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