Creamy Pumpkin Risotto

Okay, so nothing about this recipe is healthy. But after the epic risotto fail last month, I had to try to redeem myself with a risotto that’s creamy and delicious, even if that means a few handfuls of cheese and some heavy cream. Hey, not one person who tried it complained.

THIS Creamy Pumpkin Risotto recipe was made using my homemade pumpkin puree which I used before I could find a way to attractively photograph it. Basically just cut a pumpkin, scoop out those seeds (to roast later), and roast it until it’s fork tender. Then, peel the skin right off and blend it in a food processor until it’s creamy. I had to add some water to get the right consistency.

Once that’s done, make this risotto. Like, immediately. Then make Dark Chocolate Pumpkin Truffles, then store leftovers in a Ziplock in the freezer for further use.

I used turkey bacon because I had it on hand, but this would be much better with pancetta. The recipe makes a LOT of risotto. But who said that’s a bad thing?

What you need:

• 1¼ cups pumpkin puree
• 2 tablespoons heavy cream
• 2 tablespoons light brown sugar
• 1 teaspoon pumpkin pie spice
• ¼ cup hot water
• 3 tablespoons unsalted butter, divided
• 4 to 5 cups low sodium chicken broth
• 2 tablespoons extra virgin olive oil
• 1 medium onion, diced
• 1 clove garlic, minced
• 2 cups Arborio rice
• 2 slices bacon or pancetta, cooked and diced
• ¼ cup parmesan cheese, grated
• 1 tablespoon fresh thyme, minced
• salt and pepper to taste

What you do:

1. Stir together pumpkin puree, cream, brown sugar, pumpkin pie spice, and hot water in a pan and bring to a simmer. Simmer for about 5 minutes, then blend in a blender or food processor until smooth. With the motor running, add butter one tablespoon at a time.
2. Heat chicken broth in a stock pot and keep it on the burner while making the rice.
3. Saute onion and garlic in olive oil until translucent. Add rice and saute for about 3 minutes.
4. Now, begin adding chicken broth about one cup at a time. Once the broth absorbs, add another cup and keep stirring. Continue to add broth until rice is done to your liking, about 20-25 minutes.
5. Once the rice is done, stir in pumpkin mixture, bacon and cheese. Add salt and pepper to taste and garnish with fresh thyme.