• 300 g risotto rice (arborio or carnaroli) • 400 g peeled pumpkin • 8 thin slices of pancetta • 12 sage leaves • 1 onion • 15 cl of dry white wine • 100 g freshly grated Parmesan cheese • 120 g cold butter • 3 tablets of chicken broth • salt • pepper
Preparation of recipe
Dissolve the tablets in 1.2 liters of boiling water. Cut the pumpkin flesh into cubes. Brown them 5 min in a frying pan with 20 g of butter. Add sage leaves, pancetta, salt, pepper and mix. Reserve off the heat. Peel and slice the onion. Melt 30 g of butter in a Dutch oven, put the onion to melt while stirring. Before it turns color, pour in the rice and stir with a spatula until the grains are wrapped in butter and become translucent. Sprinkle with the wine, stir to let evaporate (1 min) then pour the hot broth. Add the contents of the sauté pan, cover and lower the heat. Count on 18 minutes of simmering. When the cooking is finished, add the grated parmesan cheese, the remaining cold butter in parcels and adjust the seasoning. After 1 min, mix for a long time then cover and let stand for 3 to 5 minutes. Serve immediately.
Ideal wine to accompany your Fall risotto with pumpkin and bacon: