Pumpkin Risotto with Bacon and Apple

Pumpkin Risotto with Bacon and Apple

40 min
Medium
1 serv.
367 g / 1 serv.

Rating

Average rating:—

Description

Creamy risotto with roasted pumpkin, crispy bacon and caramelized apple

  1. Peel and dice the pumpkin into 1×1 cm cubes
  2. Place pumpkin on a baking tray, drizzle with olive oil, season with salt and bake at 200°C for 15-20 minutes until soft
  3. Finely chop the onion and garlic
  4. Cut bacon into thin strips
  5. Fry bacon in a dry pan until crispy, transfer to paper towel
  6. Melt half the butter in the same pan, sauté onion until translucent for 3-4 minutes
  7. Add garlic and rice, sauté stirring for 2 minutes
  8. Pour in 100 ml of hot water or broth, cook over medium heat, stirring
  9. Gradually add liquid as it absorbs, about 350 ml total, cook rice for 18-20 minutes
  10. Peel and dice the apple
  11. Sauté apple with sugar and remaining butter for 3-4 minutes until caramelized
  12. Mash half of the roasted pumpkin into puree
  13. Add pumpkin puree and pumpkin cubes to cooked rice, stir
  14. Stir in cream cheese and grated hard cheese
  15. Season with salt, pepper and thyme
  16. Place risotto on a plate, top with bacon and caramelized apples
407
111 kcal / 100 g
kcal
12.1 g
3.3 g / 100 g
Protein
46.3 g
12.6 g / 100 g
Carbohydrates
20.4 g
5.6 g / 100 g
Fats