Pumpkin Risotto
Don’t be intimidated—risotto isn’t hard, it just takes a little patience and steady stirring.
Ingredients
- 2 tablespoons butter
- 1 leek, sliced
- 1½ cups arborio rice
- 4 cups vegetable stock
- 1 can pumpkin purée
- ½ cup cream
- Salt and pepper
- 1 roasted pumpkin, sliced for garnish (optional)
- Detwiler’s Corn Cob Bacon, cooked and crumbled
- Parmesan cheese and toasted pumpkin seeds for garnish
Instructions
- Melt the butter in a large saucepan and add the leeks, stirring until softened.
- Add the rice and continue cooking and stirring for several minutes, coating the rice grains in the butter and developing a toasty flavor.
- Gradually add warmed vegetable stock, about ½ cup at a time, stirring constantly and allowing each addition to be completely absorbed before adding more.
- Continue until the rice is creamy and tender, about 25–30 minutes. Stir in the pumpkin purée and cream, heat through and season to taste.
- Risotto is best served right away while the grains are tender and the sauce is creamy. Letting it sit too long causes it to thicken and lose that signature velvety texture (although leftovers are delicious too!)
- Garnishing is optional but do it: roasted pumpkin, bacon bits, cheese, and pumpkin seeds are festive and delicious.
