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 .

Comments 3

gregorio garcia garcia on

no comprendo por que no se pueden mandar las cazuelas al estranjero ? ami meinteresan. me gustan. y no puedo comprarlas. yo vivo en holanda. sin mas me despido . en espera de una respuesta . razonable. se despide muy atentamente. gregorio garcia.

Victoria on

El parmesano rallado y el guanciale en qué momento se agregan en la receta?

Silvua on

Y el puré cuándo y cómo se añade al arroz? O se surve aparte?

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