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Maple Bacon Pumpkin Risotto

Maple Bacon Pumpkin Risotto

Pumpkin spice lattes are back in season and since their re-introduction, I’ve had an insatiable appetite for those amazing fall flavours. If you’re obsessed with pumpkin-flavoured everything (like me), satisfy your craving by making this creamy maple bacon pumpkin risotto for dinner.

Risotto is a dish that sounds fancy, but is really easy to make. If you’ve ever made rice, you can make risotto. All it requires is a bit more diligence, time, and ingredients.

This recipe is rich enough for a main course, but can be paired as a side dish for pork roast or tenderloin.

Ingredients:

  • 4 thick slices bacon, diced
  • 2 cups apple cider or juice (not spiced)
  • 4 cups chicken or vegetable stock
  • 1 ½ c leeks (white and green part only) diced
  • 4 garlic cloves, minced
  • 2 cups Arborio rice
  • 1 cup dry white wine
  • ¼ tsp freshly grated nutmeg
  • ½-1 tsp sea salt
  • ½ tsp ground black pepper
  • 1 ½ c pumpkin puree (fresh or canned, not pumpkin pie filling)
  • 2 Tbsp pure maple syrup
  • Italian flat leaf parsley
  • Grated Parmesan cheese

Instructions:

  1. In a medium saucepan combine the chicken or vegetable stock and apple cider and set over very low heat.
  2. In a stockpot or deep-sided sauté pan cook the bacon over medium heat until crispy, about 10 minutes, being careful not to burn. Remove with a slotted spoon to paper towels to drain.
  3. Drain off all but 2 tbsp of the bacon fat and add the leeks and sauté until caramelized, about 8 minutes.
  4. Add in the garlic and nutmeg and sauté until fragrant, another 30 seconds.
  5. Add in the rice and the wine and stir well until the wine is cooked down.
  6. Turn the heat under the chicken stock to medium. Add in ½ cup of chicken stock mixture to the rice mixture and stir until absorbed. Repeat with ½ a cup at a time until the rice is al-dente, stirring well after each addition. You may not end up using all the chicken stock mixture.
  7. Mix in the pumpkin puree and maple syrup and stir.
  8. Taste and season with salt and pepper. If the rice is chewier than desired add more chicken stock in and stir.
  9. Stir in the bacon and serve immediately.
  10. Top with chopped Italian parsley and a little grated Parmesan cheese.

Enjoy, all of you fall lovers! I dare you to not eat the entire pot in one sitting.

Source: www.pineappleandcoconut.com

Ashley Maniw

Ashley Maniw graduated from York University with an Honours B.A. in English and Creative Writing. Cooking and eating are amongst her many hobbies. Ashley is committed to gluten-free, organic, and clean eating...for the most part. She hasn't met a Doritos flavour that she hasn't liked.

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