Description
Sweet and savory risotto with roasted pumpkin and chestnuts, topped with crispy bacon. A comforting fall or winter meal.
Ingredients
Units
Scale
- 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