I normally serve this risotto with a simple salad with a balsamic dressing. The pumpkin and chestnuts make the risotto quite sweet, which is what makes it so perfect for a cold autumn night – however, it does need the salty bacon and tangy dressing to balance the flavors! Enjoy!
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Pumpkin and Chestnut Risotto
- Total Time: 80 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Sweet and savory risotto with roasted pumpkin and chestnuts, topped with crispy bacon. A comforting fall or winter meal.
Ingredients
- 7 oz (200 g) amborio risotto rice
- 4 cups (1.2 l) chicken stock
- 1 glass dry white wine
- 1 large onion
- 1 clove garlic
- 2 tbsp coconut oil
- 2 oz (60 g) grated Parmesan cheese
- 9 oz (250 g) fresh pumpkin
- 15 chestnuts
- 6-8 rashers smoky bacon
- 1 tsp cayenne
- 1 tsp ground coriander
- Salt and pepper
Instructions
- Cut chestnuts with scissors and bake at 392°F (200°C) for 30 minutes, or until they open. Peel.
- Dice pumpkin, rub with cayenne, coriander, and 1 tablespoon coconut oil. Bake at 392°F (200°C) for 35 minutes, or until soft.
- Dice onion and garlic; fry gently in coconut oil until soft and clear (about 5 minutes).
- Add rice and toast with onions for 2 minutes. Add white wine and simmer until almost absorbed.
- Gradually add chicken stock, letting rice absorb liquid while stirring constantly.
- When most stock is added, check rice for doneness; it should be soft but with some texture.
- Remove pumpkin from oven. Lightly break up chestnuts and add to pan. Top with bacon rashers and return to oven.
- Set oven to broil/highest setting; cook until bacon is crispy.
- Mash pumpkin with a fork.
- Remove risotto from heat. Add pumpkin, chestnuts, and Parmesan cheese. Season with salt and pepper.
- Scoop into shallow bowls. Top with bacon rashers and serve hot with Parmesan on the side.
Notes
- For a richer flavor, use homemade chicken stock instead of store-bought.
- If fresh chestnuts are unavailable, use vacuum-packed cooked chestnuts; simply add them to the risotto in the final step.
- To prevent the risotto from becoming too watery, ensure the chicken stock is simmering gently, and stir frequently.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 10
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 60
- Fiber: 5
- Protein: 15
- Cholesterol: 40
Frequently Asked Questions
Should I use fresh or canned chestnuts for the risotto?
Vacuum-packed cooked chestnuts are the most convenient option and work well here since they are already tender and just need to be broken up and stirred in toward the end. Fresh chestnuts require roasting and peeling, which adds considerable time.
How do I prepare the pumpkin so it does not turn mushy in the risotto?
Roast the pumpkin separately in cubes until just tender and slightly caramelized before adding it to the risotto in the final few minutes. Stirring it in too early causes it to break down completely and lose its texture. 
What is the right consistency for this risotto when it is ready to serve?
The risotto should flow slowly when you tilt the pan, a texture Italians call all’onda, or wave-like. If it holds a stiff mound, stir in a small amount of warm stock and let it rest off heat for a minute before plating.
