Roasted Pumpkin Risotto

Roasted Pumpkin Risotto

2 Cup Risotto
2 Shallots
(small dice)
4 Double Smoked Bacon Strips,
chopped
1 Cup Pumpkin
(small diced & roasted)
Salt & Pepper
¼ Cup Pumpkin Seeds
1 Cup Olive Oil
¼ Cup Monforte Toscano
(grated)
½ Lemon
(juiced and zested)
2 Cup Basil Cress
(washed and picked)

In a large pan on medium-high heat, add diced shallots along with double smoked bacon, risotto, diced pumpkin and glug of oil to keep them from sticking. Saute until bacon is crispy, shallots are translucent and risotto is toasted. Deglaze the pan with a couple of glugs of white cooking wine.

Add 2 cups of the vegetable stock and a liberal pinch of salt, and bring to a boil. Turn down to a simmer. In a medium-sized pot, add the rest of the vegetable stock, bring to a boil and then turn off the heat. Add 1 cup of the hot vegetable stock at a time, allowing the liquids to be absorbed before adding the next cup.

In the meantime, put your pumpkin seeds in a small pan and toast.

Add salt and pepper to the risotto once all liquid is cooked out. Then add pumpkin seeds, lemon juice and zest.

Add salt and pepper to the risotto once all liquid is cooked out. Then add pumpkin seeds, lemon juice and zest.

Place risotto into bowls, drizzle with olive oil and finish with grated Toscano cheese and fresh basil cress. Enjoy!

Wine Pairing:
Vineland Estates Winery
2013 South Sauvignon Blanc