Autumn has always been one of my favorite seasons. It's still nice outside, but not too warm. There is still a great variety of delicious produce out there and the days are not yet short either. In recent years, the beginning of autumn has also been the closure of my big projects, the moment I evade for a few weeks to take a decent break. Last year I went to Italy, travelling from lake Como to Florence and back to Milano. This year, it took me to the US, visiting two of my friends in Boston and New York City.
When I came back last Saturday, I felt like I am ready to get back into my kitchen, and cook up all these beautiful recipes I've worked on over the last two years. But before doing so, I decided to share with you a recipe I once cooked for a very creative dinner party. It must have been in autumn 2018, when 4 of my friends and I decided to have a PUMPKIN dinner. So every dish had to include pumpkin. From cocktails, to amuse-bouche, an entrée my pumpkin risotto as a main, and a pumpkin cake as dessert, we put a fabulous pumpkin menu in place.
Over the years, when I had guests, I've always made this risotto. With experience, I changed it here and there, to finally come up with the final version, which I only cooked last Saturday. Approved by many, I decided that this pumpkin risotto recipe should not evolve endlessly, but should finally appear on this site.
So here we are. Pumpkin lovers, risotto lovers and food lovers united, put on that apron and make this delicious recipe.
For 4 portions you'll need:
400g Arborio rice
225g leek
4 garlic cloves
340g pumpkin purée
1000ml vegetable broth
500ml apple cider
250ml dry white wine
2 tbsp maple syrop
4 thick slices bacon
salt
pepper
100g parmesan
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Bring 1000ml water to a boil and add vegetable stock. Lower heat, then add the cider and let simmer over low heat. To have all the ingredients ready, chop the leek and garlic and grate the parmesan.
In a large pot, sauté the bacon over medium heat until crispy. This might take 8-10 minutes. Remove the bacon slices and set aside. Once cooled down, and between stirring the risotto, chop the bacon.
Add the leeks and sauté until caramelised, then add the garlic and fry until soft.
Now add the rice, stir, then deglaze with the white wine. Once rice has absorbed all the wine, gradually add the cider-vegetable stock to the rice, one ladle at a time. Repeat until the rice is al-dente, stirring well after each addition. You might not use all the vegetable stock mixture.
When the risotto is almost ready, mix in the pumpkin purée and the maple syrup. Stir again, then season well with salt and pepper. Because of the maple syrup and pumpkin puree, you may throw in half a teaspoon each and stir again.
Once the risotto is done, fold in the parmesan, then plate the dishes. Sprinkle the bacon over the risotto and it's ready to serve. According to your taste, you may top the risotto with more parmesan.
Enjoy!!!
Are you planning on making this recipe? Or have you already tried it?
Then show me your creations on Instagram:
@passionmeetscreativity I'm looking forward to your comments & suggestions :)
