Pumpkin and bacon risotto
Raise your hand to those who like rice! I'm sure you all have your hands raised. Today we are going to make a risotto, but not a classic risotto, we are going to prepare a delicious risotto with pumpkin that, in addition to being delicious, has a beautiful color that the pumpkin puree provides.
Ingredients:
2-4 people
Difficulty: easy
Time: 25 minutes
Ingredients:
180g arborio rice
250g pumpkin puree
575 ml vegetable or chicken broth
15g unsalted butter
20g grated Parmesan
50 g of guanciale
purple onion jam
1 shallot
fresh thyme
extra virgin olive oil
Black pepper
Salt
Preparation:
To prepare the pumpkin puree we simply have to boil it in plenty of water until it is tender, let it drain and grind.
In a saucepan, pour the broth and the pumpkin puree, stir and let cook for 5 minutes. We booked.
In a 24 cm Daily Pro frying pan , pour a tablespoon of extra virgin olive oil and cook the bacon cut into strips until golden and crispy. Remove on kitchen paper and reserve. In the same frying pan and taking advantage of the bacon fat, add the butter, when it is melted add the finely chopped shallot and fry together with a sprig of fresh thyme for 5 minutes. Then add the rice and fry for 1 minute.
We pour a couple of ladles of the broth and stir the rice until the broth is consumed, we pour ladles of broth and stir, we cook the time indicated by the manufacturer, for this type of rice we will have it cooking approximately 18 minutes, before removing We tasted the rice to check the point of the rice. We serve immediately with a little onion jam and crispy bacon.
Photos and recipe by MJ .
