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.)
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!