Risotto with Roasted Butternut Squash, Bacon and Sage

Summary

Ingredients

• 1 pumpkin (butternut), peeled, pitted and diced
• 2 teaspoons olive oil
• 1 liter chicken broth, or vegetable broth
• 100 g bacon, diced
• 1 large onion (s), finely diced
• 1 pinch cinnamon, depending on your taste
• 1 cup risotto
• 150 ml white wine, dry
• 2 tablespoon parmesan
• 2 tablespoon parsley, chopped
• 1 tablespoon sage, chopped
• 2 teaspoons butter
• salt and pepper
• Balsamic cream

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Instructions

1. Mix the diced pumpkin with oil, salt and pepper. Spread on a baking sheet and place in the oven at 200 ° C top / bottom heat for about 20 minutes, until the pumpkin is soft.
2. Puree ¼ of the cubes with a magic wand.
3. Bring the broth to the boil and keep it warm.
4. Sear the bacon in a large pan for 5 minutes, add the onions and cook for 2-3 minutes. Add cinnamon and cook for 1 minute. Stir in rice and sweat for 1-2 minutes. Deglaze with white wine and cook until the liquid has boiled away. Add half a cup of stock and stir until liquid has boiled off. Do not add the next half cup of broth until the previous serving of broth has completely boiled off.
5. After about 15 minutes, try to see if the rice is soft.
6. Then stir in the pureed pumpkin and remove the risotto from the heat.
7. Stir in the toasted pumpkin cubes, cheese, parsley and sage and let stand covered for 1-2 minutes.
8. Drizzle the warm plates with balsamic cream and serve the risotto on top.
9. A dry white wine goes well with it.