Creamy Pumpkin and Bacon Risotto

Name: Creamy Pumpkin and Bacon Risotto
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4 Portionen
Ingredients: 1 piece carrots; 0.5 piece onions; 1 coste celery; 1.5 l water; olive oil; fine salt; 200 g risotto rice; 300 g pumpkin; 1 scalogno shallot; 150 g diced smoked bacon; 1 bicchiere white wine; 20 g butter; 30 g grated cheese; olive oil; sage

Pasta

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Cook Time

1 h

Servings

Difficulty

Medium

Prep Time

40 Min

Description

This pumpkin and bacon risotto is a real comfort food, perfect for autumn evenings! The sweetness of the pumpkin blends perfectly with the smoky flavor of the bacon, creating an irresistible balance of flavors. I often prepare it when I have guests for dinner, because it is a dish that everyone always likes. The preparation is a bit long, but it is absolutely worth it. A tip? Use a quality pumpkin, such as Delica or Mantovana, for an even tastier result. And if you want an extra touch, add a sprinkling of grated Parmesan cheese before serving!

Ingredients (15 ingredients)

1 piece carrots
0.5 piece onions
1 coste celery
1.5 l water
olive oil
fine salt
200 g risotto rice
300 g pumpkin
1 scalogno shallot
150 g diced smoked bacon
1 bicchiere white wine
20 g butter
30 g grated cheese
olive oil
sage

Preparation (10 steps)

Preparation of the vegetable broth

Thermomix® Setting

5 min/248°F/Speed 1 120

Insert 1 carrot cut into large pieces, ½ onion cut into large pieces and 1 celery stalk cut into large pieces into the bowl. Add olive oil as needed and fine salt as needed and sauté for 5 Min./120°C/Stufe 1.

300

Cooking the vegetable broth

Thermomix® Setting

30 min/212°F/Speed 1 100

Add 1.5 l of water to the bowl and cook for 30 Min./100°C/Stufe 1.

1800

Preparation of the pumpkin

Cut 300 g of pumpkin into cubes after removing seeds and peel. Set aside.

Brown the bacon

In a pan with a generous drizzle of olive oil, sauté 150 g of diced smoked bacon for 2-3 minutes. Move the bacon to absorbent paper so that it maintains its crispness and loses excess oil. Set aside.

Sauté the shallot

Thermomix® Setting

3 min/248°F/Speed 1 120

Insert 1 chopped shallot and olive oil as needed into the bowl and sauté for 3 Min./120°C/Stufe 1.

180

Add the pumpkin

Thermomix® Setting

5 min/212°F/Speed 1 100

Add 300 g of diced pumpkin to the bowl and cook for 5 Min./100°C/Stufe 1.

300

Toast the rice

Thermomix® Setting

2 min/212°F/Speed 1 100

Add 200 g of risotto rice to the bowl and toast for 2 Min./100°C/Stufe 1.

120

Cooking the risotto

Thermomix® Setting

18 min/212°F/Linkslauf Speed 1 100 Reverse

Pour 1 glass of white wine into the bowl and cook for 1 Min./100°C/Stufe 1 without the measuring cup to evaporate the alcohol. Continue cooking the risotto by adding a ladle of hot vegetable broth at a time and cook for about 18 Min./100°C/Linkslauf Stufe 1, adding broth when needed.

1080

Creaming the risotto

Thermomix® Setting

1 min/140°F/Linkslauf Speed 1 60 Reverse

When cooked, add 150 g of bacon that we had set aside (if desired, set aside a few cubes for decoration), 20 g of butter and 30 g of grated cheese to the bowl. Cream for 1 Min./60°C/Linkslauf Stufe 1.