Creamy Maple Bacon Pumpkin Risotto #PumpkinWeek
Creamy Maple Bacon Pumpkin Risotto #PumpkinWeek might be just the Mediterranean recipe you are searching for. For $2.51 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. One portion of this dish contains about 16g of protein, 13g of fat, and a total of 442 calories. This recipe serves 8. Plenty of people made this recipe, and 5881 would say it hit the spot. Head to the store and pick up dry white wine, nutmeg, pumpkin puree, and a few other things to make it today. It is brought to you by Pineapple and Coconut. It works best as a main course, and is done in roughly 1 hour and 35 minutes. It is a good option if you're following a gluten free diet. Overall, this recipe earns a pretty good spoonacular score of 73%. Creamy Pumpkin Risotto #PumpkinWeek, Creamy Pumpkin Risotto with Bacon and Parmesan, and Maple Pork Chops with Pumpkin Risotto are very similar to this recipe.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 75 minutes
Ingredients:
2 cups apple cider or juice (not spiced)
2 cups Arborio rice
4 thick slices bacon, diced
1 cup dry white wine
Italian flat leaf parsley
4 garlic cloves, minced
½ tsp ground black pepper
1 ½ c leeks white and green part only, diced
2 Tbsp pure maple syrup
¼ tsp freshly grated nutmeg
Grated parmesan cheese
1 ½ c pumpkin puree (fresh or canned, not pumpkin pie filling)
½-1 tsp sea salt
4 cups chicken or vegetable stock
Equipment:
pot
sauce pan
frying pan
slotted spoon
paper towels
Cooking instruction summary:
In a medium saucepan combine the chicken or vegetable stock and apple cider and set over very low heat.In a stock pot or deep sided sauté pan cook the bacon over medium heat until crispy, about 10 minutes, being careful not to burn. Remove with a slotted spoon to paper towels to drain. Drain off all but 2 tbsp of the bacon fat and add the leeks and sauté until caramelized, about 8 minutes. Add in the garlic and nutmeg and sauté until fragrant, another 30 seconds. Add in the rice and the wine and stir well until the wine is cooked down. Turn the heat under the chicken stock to medium. Add in ½ cup of chicken stock mixture to the rice mixture and stir until absorbed. Repeat with ½ a cup at a time until the rice is al-dente, stirring well after each addition. You may not end up using all the chicken stock mixture. Mix in the pumpkin puree and maple syrup and stir. Taste and season with salt and pepper. If the rice is chewier than desired add more chicken stock in and stir. Stir in the bacon and serve immediately. Top with chopped Italian parsley and a little grated parmesan cheese.
Step by step:
1. In a medium saucepan combine the chicken or vegetable stock and apple cider and set over very low heat.In a stock pot or deep sided sauté pan cook the bacon over medium heat until crispy, about 10 minutes, being careful not to burn.
2. Remove with a slotted spoon to paper towels to drain.
3. Drain off all but 2 tbsp of the bacon fat and add the leeks and sauté until caramelized, about 8 minutes.
4. Add in the garlic and nutmeg and sauté until fragrant, another 30 seconds.
5. Add in the rice and the wine and stir well until the wine is cooked down. Turn the heat under the chicken stock to medium.
6. Add in ½ cup of chicken stock mixture to the rice mixture and stir until absorbed. Repeat with ½ a cup at a time until the rice is al-dente, stirring well after each addition. You may not end up using all the chicken stock mixture.
7. Mix in the pumpkin puree and maple syrup and stir. Taste and season with salt and pepper. If the rice is chewier than desired add more chicken stock in and stir. Stir in the bacon and serve immediately. Top with chopped Italian parsley and a little grated parmesan cheese.
Nutrition Information:
covered percent of daily need
