Risotto with pumpkin and goat cheese – a detailed recipe cooking. 
Time: 1 hour. Complexity: easy Servings: 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 tbsp. pumpkin puree
- 1.5 tbsp. arborio rice or white round grain rice
- 4 tbsp. unsalted chicken stock, plus more as the need
- 4 slices of smoked bacon, chopped
- 2 tbsp. l (30 gr.) Butter
- 1 leek (white and light green), thin sliced
- 2 tsp salt
- 1 tsp chopped thyme
- 2/3 Art. dry white wine like Pinot Grigio
- 1/2 tbsp. grated parmesan
- 1/3 Art. chopped parsley
- 1/4 tsp ground black pepper
- 1/4 tsp ground nutmeg
- 1.5 tbsp. soft goat cheese (about 170 gr.)
Recipes with similar ingredients: Arborio rice, pumpkin puree, cheese goat, nutmeg, thyme, parsley
Recipe preparation:
- Combine the broth and pumpkin in a medium-sized heavy saucepan and bring to a boil. Cover and reduce heat to minimum to keep warm.
- Sauté the bacon in a medium pan over medium heat until brown and crisp. Put on paper towel.
- Melt the butter in a large saucepan over medium heat. Add leek and 1 tsp. salt. Cook until soft, 2 to 3 minutes. Mix with thyme. Add rice and mix for 1 min. Add wine and simmer, stirring constantly, until completely absorbed, from 1 to 2 minutes Add 1/2 tbsp. pumpkin stock and stir until almost complete absorption of water, from 1 to 2 minutes. Keep cooking rice, adding 1/2 tbsp. broth at a time, stirring constantly. Each serving of broth should be completely absorbed before by adding the following. Cook until rice is soft, but highly boiled, and the mixture will be creamy, from 20 to 25 minutes., adding extra warm broth to 1/4 pan if risotto will be dry. Mix with parmesan, 1 tbsp. l parsley leftover salt, pepper and nutmeg. Remove from heat. Add more salt taste.
- Divide the risotto into 6 shallow bowls. Sprinkle each serving bacon, goat cheese and leftover parsley and serve. Recipe risotto with pumpkin.
