I cannot believe it is November already! Time really flies, but it is also true that here in San Diego it is sometimes hard to keep track of the time change as there is not much distinction between Seasons. We are right in the heart of Fall and the sun is warm and shining like it was still August.
However, the fruits and vegetables of the Fall season are available everywhere, especially at the Hillcrest Farmers’ Market where I bought a fantastic pumpkin to make a delicious Pumpkin Risotto. Here is what you need.-
– 1 cup (200g) Arborio rice
– 5 cups vegetable broth
– 2.6 oz (75g) bacon
– 1/2 cup of onion (1/2 large onion)
– 1 medium carrot
– 1 oz Parmigian (20g) cheese
– 1 medium pumpkin
– 2 Tbsp EVO Oil
– Black pepper
– 1/3 cup of Pinot Grigio
– 1 Tbsp butter (optional)
Begin with warming up the stock; once done, keep it warm on low heat.
In a small mixer, mince the carrot and the onion finely, and chop 1 of the 2 bacon slices in little squares of equal size. Place the oil, the carrot and onion mix, and the bacon in a large and deep pan on slow fire and let it “swet” for a few minutes. If you notice that the mixture is frying, it means that the heat is too high.
Add the rice and mix it together, then let it roast for not more than a couple of minutes. The rice does not have to cook during this time, rather, get the taste from the veggies and the bacon. Add the wine and let it evaporate continuing to stir; this will take a few seconds.
Add the pumpkin you have previously cut in equal size cubes; I personally like large cubes, but you can cut smaller ones.
Add the stock until the pumpkin pieces are almost covered. Bring the heat to medium until the stock reaches a “light boil”. Stir it a few times each minute to make sure it does not stick. Once you see that the stock is almost all absorbed by the rice, add some more and continue to stir.
When you have added almost all the stock, try the risotto to verify if it is cooked “al dente”; in this last step, it is important that you don’t let the stock absorb completely otherwise the risotto ill be too dry. Remove the risotto from the stove when not all the stock is absorbed (see picture below) and add the Parmigian cheese. Cover with a lid and let it sit off the stove for a few minutes before enjoying.
You can also add some butter to make it extra creamy.
Voila’! Pumpkin Risotto is served!