PUMPKIN RISOTTO WITH BACON AND PINE NUTS

Pumpkin Risotto with Bacon and Pine Nuts image

This is my first submission to Allrecipes! This is a delicious, comforting risotto with the perfect balance of flavors. I love to experiment in the kitchen. My family loved this recipe, and I hope you do, too. It takes a lot of stirring and patience, but it's well worth it. Please let me know what you think!

Provided by EmilyRose

Categories Meat and Poultry Recipes Pork

Time 1h10m

Yield 6

Number Of Ingredients 15

Ingredients

⅓ cup pine nuts
3 tablespoons olive oil
1 small onion, minced
salt and ground black pepper to taste
2 cloves garlic, minced
1 ½ cups Arborio rice
½ cup dry white wine
6 cups hot chicken stock
1 cup mashed pumpkin
¼ cup butter
¼ teaspoon ground nutmeg
½ cup Parmesan cheese
3 slices crisply cooked bacon, crumbled
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh basil

Steps:

Cook and stir pine nuts in a skillet over medium heat until fragrant and toasted, 2 to 5 minutes.
Heat olive oil in a large pot over medium-high heat; cook and stir onion in hot oil until soft, 4 to 7 minutes. Add garlic, salt, and pepper; cook and stir until garlic is fragrant, about 30 seconds. Stir Arborio rice into onion mixture; cook and stir until rice is coated with oil and lightly toasted, 1 to 3 minutes.
Pour white wine into rice mixture and cook, stirring constantly, until wine is completely absorbed, 3 to 5 minutes. Pour hot chicken stock into rice mixture 1 ladle-full at a time, stirring until liquid is completely absorbed before adding the next, 3 to 7 minutes per ladle-full.
Stir pumpkin, butter, and nutmeg into rice mixture until well-combined; remove from heat. Add Parmesan cheese, bacon, chives, and basil; stir until cheese is melted.

Nutrition Facts : Calories 450.8 calories, Carbohydrate 53.4 g, Cholesterol 27 mg, Fat 21 g, Fiber 2.5 g, Protein 9.6 g, SaturatedFat 7.8 g, Sodium 968.5 mg, Sugar 3 g