Pumpkin Risotto, the Authentic Italian Recipe

Method

1. To makw the Pumpkin Risotto, start by preparing the bacon that you will need for the garnish, so you can then reuse the same pan for preparing the pumpkin. In a frying pan pour a drizzle of oil and place the slices of bacon to become crispy.
   

   

   
2. When the bacon becomes crispy, remove it from the pan and set aside. Then proceed to prepare the squash; in the same pan where you prepared the bacon, add a drizzle of oil (if necessary), the shallot and rosemary and sauté.
   

   
3. After a few moments, add the squash, adjust the salt and pepper and add the glass of white wine. Let it cook and, as the squash dries out, add some water’water. Cover and cook for another 10-15 minutes, at the end of which time -helping yourself with a spatula or spoon- you should mash the pumpkin and create a puree.
   

   

   
4. Set aside the pumpkin puree and proceed with the risotto, starting with the vegetable stock. In a frying pan pour a drizzle of olive oil, the shallot and sauté. After a few seconds, add the rice and let it toast.
   

   
5. As soon as the rice is toasted, proceed to add the glass of white wine and let it dry out. Adjust the salt and add, when necessary, a ladle of broth; proceed in this way until half cooked.
   

   
6. When almost cooked, add the pumpkin puree and stir. Add a ladleful of broth from time to time, when needed, and proceed like this until the rice is cooked to completion.
   

   
7. Add butter and parmesan cheese and mix well. Aside proceed to prepare the bacon by chopping it with a knife.
   

   
8. Serve the risotto by serving it on a plate and sprinkling the surface with chopped crispy bacon.

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