Smashing Pumpkin Risotto with Bacon and Sage




After boiling the half of the pumpkin, sprinkle it with the cinnamon and make from it a puree.

Heat up the chicken stock (don't let it boil, just warm).

In a large frying pan, sauté in a little bit of oil the pumpkin cubes for around 2 minutes or until tender.

In a deep pot, heat the olive oil and sauté the onions, garlic and dried sage  for around 3 minutes.

Stir in the rice, mixing for around 1 minute. Add the wine and mix until the liquid has been completely absorbed.

In a frying pan, fry the bacon until browned and crispy, around 15 minutes on low heat.

Start to add the stock to the rice, one ladle at the time, mixing often until the liquid is completely absorbed. Repeat the process with the rest of the stock.

At this point the most of the stock should be absorbed and the rice be al dente.

Add the pumpkin puree, the pumpkin cubes and the bacon. Cook on low heat for around 4 minutes.

Add the butter and the grated parmesan. Season with salt and pepper. Let sit for 2 minutes. Spoon into the serving bowls, garnish with the parmesan flakes (we did it with sage

leaves) and serve immediately.