How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Pumpkin, Sage, Chestnut And Bacon Risotto?

You need 15 ingredients. The key ingredients include: 1 small sweet cooking pumpkin or butternut squash, peeled, about 2 1/2 pounds, Olive oil, 1 tablespoon coriander seeds, Sea salt and ground black pepper, and more.

Is Pumpkin, Sage, Chestnut And Bacon Risotto suitable as meat & poultry?

Yes, Pumpkin, Sage, Chestnut And Bacon Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Pumpkin, Sage, Chestnut And Bacon Risotto?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin, Sage, Chestnut And Bacon Risotto Recipe

Name: Pumpkin, Sage, Chestnut And Bacon Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small sweet cooking pumpkin or butternut squash, peeled, about 2 1/2 pounds; Olive oil; 1 tablespoon coriander seeds; Sea salt and ground black pepper; 12 slices bacon or pancetta; 2 ounces shelled chestnuts (vacuum packed are fine); 15 fresh sage leaves; 4 cups chicken stock or canned broth; 3 shallots, peeled and finely chopped; 5 small stalks celery, finely chopped; 1 cup arborio rice; 1/2 cup dry white wine or dry white vermouth; 4 tablespoons butter; 3/4 cup freshly grated Parmesan cheese, plus more for serving; About 1 cup mascarpone, optional

Pumpkin, Sage, Chestnut And Bacon Risotto

Eats Now Editorial Team · 1350 kcal · Meat & Poultry

1
Heat oven to 375 degrees.
2
Halve pumpkin lengthwise, and remove seeds; rinse seeds, drain, and reserve.
3
Cut pumpkin lengthwise into thick slices, and spread in a layer across a large baking sheet.
4
(If using squash, cut into quarters.)
5
Sprinkle pumpkin with olive oil, and set aside.
6
Using a mortar and pestle, pound the coriander seeds until crushed.
7
Sprinkle over pumpkin along with salt and pepper, and bake until soft, about 40 minutes.
8
Remove pumpkin from oven (leave oven on), and spread bacon over it.
9
In a small bowl, combine reserved seeds, chestnuts, sage and salt and pepper to taste.
10
Add tablespoon olive oil, and mix well.
11
Sprinkle over pumpkin and bacon.
12
Place back in oven until bacon is crisp, 10 to 15 minutes.
13
Remove pumpkin from oven.
14
Scrape bacon, chestnuts, sage and pumpkin seeds onto a small plate; reserve.
15
Finely chop about half the pumpkin.
16
Chop other half so that it is slightly chunky; reserve.
17
Place chicken stock in a small pan over medium-low heat.
18
Bring to a simmer, then reduce heat to very low to keep warm.
19
Place a large saucepan over medium heat, and add tablespoon olive oil, shallots, celery and a pinch of salt.
20
Stir, cover, and cook for 3 minutes.
21
Increase heat to medium-high, and add rice.
22
Stir constantly until rice is translucent, 2 to 3 minutes.
23
Stir in wine until it is absorbed, 1 to 2 minutes.
24
Begin adding broth to rice, a ladleful at a time, stirring constantly.
25
Allow each ladleful to be absorbed before adding next; process will take about 20 minutes.
26
When ready, rice will be soft with a slight bite.
27
Season with salt and pepper to taste.
28
Remove rice from heat.
29
Add chopped pumpkin, and stir vigorously until mixed; fold in pumpkin chunks.
30
Mix in butter and Parmesan.
31
Place a lid over the saucepan, and let sit for 2 minutes.
32
To serve, place a portion on each of 6 serving plates.
33
Top each portion with crumbled bacon, and sprinkle with mixture of chestnuts, sage and pumpkin seeds.
34
Add a dash more cheese.
35
Garnish each plate with a dollop of mascarpone if desired, and serve immediately.

Pumpkin, Sage, Chestnut And Bacon Risotto

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