Risotto with Pumpkin and Bacon
by Editorial Staff
The delicate, almost creamy texture of risotto with bacon and pumpkin puree makes this dish not an ordinary side dish, but an independent dish with amazing taste. Cook the broth, bake the pumpkin, fry the onion with bacon and rice, then simmer it all in the broth, add the pumpkin puree. Several simple cooking steps will give you an interesting interpretation of a familiar dish.
Ingredients
- Rice – 120 g (1 cup)
- Pumpkin – 300 g
- Bacon – 80 g (3 strips)
- Hard cheese – 50 g
- Onions (white) – 100 g (1 pc.)
- Olive oil – 2 tbsp
- Salt – 0.5 teaspoon
- Fresh parsley (for serving) – 1-2 branches
- Chicken thighs – 200 g (1-2 pcs.)
- Onions (red) – 60 g (1 pc.)
- Carrots – 50 g (0.5 pcs.)
- Celery root – 60 g
- Black peppercorns – 5-6 pcs.
- Coriander (seeds) – 5-6 pcs.
- Bay leaf – 1 pc.
Directions
- Prepare all ingredients. Peel and wash pumpkin, remove seeds. Wash chicken meat.
Peel and wash onions, carrots, and celery. Turn on the oven to heat up to 180 degrees.
- Place chicken, carrots, and onions (red) in a saucepan. Coarsely chop the celery root and add to the saucepan. Also add spices (coriander, bay leaf, and black peppercorns). Pour 800 ml of drinking water into a saucepan, boil, and cook the broth for 30 minutes over low heat.
- Cut the pumpkin into large pieces, put in a baking dish, and send to a preheated oven for 40 minutes at 180 degrees.
- You can bake a pumpkin not only in the oven but also in a multicooker if it has such a mode.
- Transfer the baked pumpkin slices to a blender bowl. Grind the pumpkin with a hand blender into a smooth puree.
- The broth has boiled in the meantime. Strain the chicken broth through a sieve into a bowl.
- Cut the onions (white) into small cubes. Heat the olive oil in a frying pan (can be substituted with refined sunflower oil). Saute the onions until transparent, 6-7 minutes.
- Cut the bacon into small pieces.
- Add the bacon to the skillet with the onions, fry together for 3-4 minutes.
- Rinse the rice thoroughly until the water becomes clear.
Add rice to the pan with the bacon and onion. Fry, stirring occasionally, for 2-3 minutes. The rice is soaked in oil, juices, becomes moist and golden. - Add broth (about 500 ml) to the pan.
Boil the rice broth, cover, and simmer for about 20 minutes over low heat. Top up the broth if necessary without stirring the rice.
- When the broth is almost completely absorbed into the rice, remove the lid and add the pumpkin puree and salt to the pan, mix. Grate the hard cheese on a fine grater and add to the pan. Stir, cover, and turn off heat; Pumpkin and Bacon Risotto is done.
Enjoy your meal!
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