Pumpkin Risotto
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1 1/2 tbsp olive oil
- 3 slices bacon cooked and chopped
- 1/2 cup parmesan cheese freshly grated
- 2 tsp salt divided
- 1 leek diced
- 1 1/2 cup rice i recommend arborio
- 2/3 cup white wine dry
- 4 cup vegetable stock gluten free
- 1 cup pumpkin purã©e see recipe below or use store bought
- 2-3 sprigs thyme fresh remove thyme from stem (if dried use 1 teaspoon)
- parsley fresh chopped for garnish
- Carbohydrate 5.28437833333333 g
- Cholesterol 11 mg
- Fat 8.88407916883768 g
- Fiber 0.252333330949148 g
- Protein 4.9929075 g
- Saturated Fat 3.01774416696644 g
- Serving Size 1 1 recipe (176g)
- Sodium 199.57866666671 mg
- Sugar 5.03204500238419 g
- Trans Fat 0.409624166725458 g
- Calories 232 calories
Add olive oil to a dutch oven over medium heat, add leek. Cook 5 minutes stirring frequently until slightly translucentWhisk together vegetable stock and pumpkin purée, set asideAdd rice to leeks, add the wine, allspice, nutmeg, thyme and 1 teaspoon of the salt. Mix well and then add 1/2 cup of the broth mix. Stir wellContinue cooking over medium to low heat stirring frequently adding 1/2 cup of the broth at a time about every 5 minutes or soThe risotto should be nice and creamy with the rice slightly al dente. The risotto should take about 25-30 minutes to cookAdd the cheese at the very end and stir wellTaste the risotto and add the other teaspoon (if necessary) of salt to taste at the end.Serve with crumbled bacon and parsley as a garnish
