Best Pumpkin Risotto With Bacon And Pine Nuts Recipes

Risotto with Wild Mushrooms, Pine Nuts and Parsley image

Provided by Food Network Kitchen

Time 1h

Yield 4 Servings

Number Of Ingredients 15

3 tablespoons olive oil
3 tablespoons raw pine nuts
1 large onion, peeled and finely chopped 2 cloves garlic, peeled and smashed
2 cups risotto rice
1½ cups dry white wine
10 cups warm chicken broth, water or a combination
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter
3 ounces freshly grated Parmesan
Sea salt
½ cup mascarpone cheese, at room temperature
Topping:
1 tablespoon unsalted butter
1 pound mixed wild mushrooms, such as cremini or shiitake, trimmed and halved
2 tablespoons freshly chopped parsley

Steps:

1. For the risotto: Heat 1 tablespoon of the oil in a large pot over medium-high heat. Add the pine nuts and cook, stirring frequently, until golden, about 3 minutes. Remove the pine nuts and set aside. Return the pot to the heat and add the remaining 2 tablespoons oil, onion and garlic. Season with 1 teaspoon sea salt. Cook, stirring frequently, until softened but not brown, about 15 minutes.
2. Increase the heat to high and stir in the rice. Cook, stirring, until the rice is lightly toasted, about 2 minutes. Add the wine and keep stirring until the liquid has almost completely evaporated. Lower the heat, add a ladle of warm broth (about 1/2 cup) and a pinch of salt to the pot. Cook, stirring, until most of the liquid has evaporated. Keep adding the broth, one ladle at a time, stirring until each portion is absorbed. Continue until the rice is soft and creamy with just a little bite (al dente), 25 to 30 minutes total. Stir in the butter, Parmesan and mascarpone. Stir in toasted pine nuts.
3. For the topping: Meanwhile, heat the oil and butter in a large skillet. Add the mushrooms and cook until softened but still meaty, 8 to 10 minutes. Season with salt and pepper.
4. Divide the risotto between 4 bowls. Top with the mushrooms and parsley. Serve warm.

Pumpkin and Sage Risotto With Pine Nut Sauce image

Provided by Evie3234

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 large onion, finely chopped
1 clove garlic, crushed
1 -2 tablespoon fresh sage
3 cups arborio rice
2 cups fresh pumpkin, diced
1 3/4 pints boiling vegetable stock
1/3 cup pine nuts
1/3 cup finely shredded parmesan cheese
4 tablespoons milk
1 pinch ground nutmeg
salt
freshly ground black pepper

Steps:

Heat the oil in a large pan and saute the onion, garlic, and sage for about 5 minutes until golden.
Add the rice and pumpkin and stir fry for 1 minute until all the rice grains are well coated in oil.
Add 1/4 pint of stock and simmer, stirring until absorbed.
Continue to add the stock a little at a time, stirring frequently, for about 25 minutes, until the rice is creamy and all the liquid is absorbed.
Meanwhile, process the pine nuts, cheese, milk, and nutmeg in a blender until smooth.
Stir into the risotto, with the final addition of stock, and simmer for a further 5 minutes.
Season to taste and serve at once.

Nutrition Facts : Calories 751.6, Fat 18.3, SaturatedFat 3.6, Cholesterol 9.5, Sodium 138.5, Carbohydrate 129.4, Fiber 5.7, Sugar 2.9, Protein 16