Hello my dear friends!
Who’s in for a pumpkin risotto with bacon and basil?? You can believe me when I tell you that it’s an absolute must try!!
Let’s see the recipe, Chef!
Pumpkin Risotto with Bacon and Basil
- 200 g butternut or pumpkin
- 10 g butter
- 4 strips thick-cut bacon, diced (approx 150 g)
- A few basil leaves (or sage)
- 1 large shallot
- 200 g risotto rice
- 1 l poultry broth
- 1/4 tsp saffron
- 75 g freshly grated parmesan
- 1 large tbsp mascarpone
- Salt to taste
- Pepper to taste
Melt the butter in a sauce pan and add the butternut peeled and cut in cubes.
Cook for 20 to 25 min with lid at medium heat until soft.
Remove from the stove, mix with a blender. Set aside.
Stir fry the diced bacon in a sauté pan. Set aside in a plate.
Stir fry for 2-3 minutes the basil leaves in the bacon fat. Set aside.
Chop the shallot and stir fry ion the bacon fat. Add the rice and cook for 2 minutes, stirring frequently with a wooden spoon.
Add a cup of broth and bring to a simmer. Once the liquid has been absorbed by the rice, add the saffron, 3 to 4 tbsp of butternut purée and a cup of broth.
Once that broth has been absorbed, add another cup, stirring occasionally. Continue to add broth, 1 cup at a time while stirring until it has been absorbed into the rice and the rice is cooked as you like it.
Remove from the stove, add the grated parmesan and mascarpone. Season to taste with salt and pepper.
Spread the bacon and basil.