This time I went for a different flavor profile. My beloved adores pumpkin. I am gaga for goat cheese. I combined both of our faves for a pumpkin risotto with goat cheese that was deeeelish!
I especially enjoy recipes that don't require a bazillion ingredients.
4 c.
chicken broth
1 c.
canned pumpkin
4
slices smoked turkey bacon, chopped (TIP: I use scissors to cut bacon)
2 Tbsp. butter
1 leek
(white and pale green part), thinly sliced
2
t. salt
1
t. chopped fresh thyme, or ½ t. dried thyme
1 ½ c.
Arborio rice
2/3 c.
dry white wine
1/2 c.
freshly grated Parmesan (I used the grater found HERE)
1/3 c.
chopped fresh parsley
1/4
t. freshly ground black pepper
1/4
t. nutmeg
1 ½ c.
coarsely crumbled goat cheese (about 6 oz.)
DIRECTIONS:
Stir together broth and pumpkin in a medium-sized pot and simmer over
medium heat. Cover pot and reduce heat to low to keep the pumpkin broth
warm.
Cook chopped bacon in a skillet over medium heat until brown and crisp. Transfer
to a paper towel and set aside (the bacon is a garnish and will not be mixed in).
Melt butter in a large pot over medium heat. Add sliced leek and 1
teaspoon of the salt. Cook
for 2 to 3 minutes, until almost tender.
Mix
in thyme. Add rice and stir for 1 minute.
Add wine and stir constantly until completely absorbed, 1 to 2
minutes. Add 1/2 cup of pumpkin broth and stir until almost completely
absorbed, 1 to 2 minutes. Continue cooking the rice. Add broth 1/2 cup
at a time, stirring constantly and allowing each 1/2 cup to absorb before
adding the next. Cook until rice is al dente, and
the mixture is creamy, 20 to 25 minutes, adding additional warm broth 1/4 cupful at a time.
Mix in Parmesan (nifty zester info HERE) and 1 tablespoon of the parsley.
Add remaining salt, pepper and nutmeg.
Remove from the heat.
Divide evenly on plates. Sprinkle
each serving with bacon, goat cheese and remaining parsley. Enjoy!
~Merrill ♥
~Merrill ♥
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