Smoked Pumpkin Risotto
20m prep 1h cook 2h ready
A creamy risotto made with smoked pumpkin and bacon, inspired by the Veneto region of Italy. The smoked pumpkin adds sweetness and a subtle smoky flavor, complemented by crispy bacon and fried sage.
Ingredients
- 1 small yellow or sugar pumpkin quartered and seeds removed
- 6 thick-cut bacon
- 14.8 ml unsalted butter
- fresh sage
- Kosher salt
- chicken stock
- 29.6 ml unsalted butter
- 1 small onion chopped
- 1 garlic minced
- 6 sprig fresh thyme
- 355 ml uncooked arborio rice
- 177 ml dry white wine
- 2.46 ml kosher salt
- 1.23 ml coarse ground black pepper
- ground nutmeg
- 177 ml shredded Parmesan cheese
Nutrition (per serving, estimated)
Estimated based off 10 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 428 mg
- Iron: 1.03 mg
- Magnesium: 30.4 mg
- Phosphorus: 280 mg
- Potassium: 232 mg
- Zinc: 1.37 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 6 thick-cut bacon
- 14.8 ml unsalted butter
- fresh sage
- Kosher salt
- chicken stock
- 29.6 ml unsalted butter
- 6 sprig fresh thyme
- 355 ml uncooked arborio rice
- 177 ml dry white wine
- 2.46 ml kosher salt
- 1.23 ml coarse ground black pepper
- ground nutmeg
- 177 ml shredded Parmesan cheese
Prepare
- 1 small yellow or sugar pumpkin, quartered and seeds removed
- Chop 1 small onion
- Mince 1 garlic
Let's Cook
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Step 1.
Preheat the smoker to 225°F. Place the pumpkin quarters on the smoker, skin side down, and place the bacon slices on the smoker. Smoke both for 1 hour.
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Step 2.
After 1 hour, check the bacon: if it is fully cooked and crispy, remove it from the smoker and crumble it; set aside. Increase the smoker temperature to 300°F and continue smoking the pumpkin for 30 to 60 minutes, until fork-tender.
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Step 3.
Remove the pumpkin from the smoker and let it cool until safe to handle. Scoop out the flesh and puree it in a food processor. Measure out 1½ cups of puree for the risotto; reserve any extra for another use.
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Step 4.
In a small saucepan over medium heat, melt 1 tablespoon butter. Add 6 to 8 fresh sage leaves and fry for 2 to 3 minutes, until crispy. Transfer the leaves to a paper towel to drain, then sprinkle with kosher salt to taste.
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Step 5.
In a medium saucepan over medium heat, warm 5 to 6 cups chicken stock until it reaches a light simmer. Reduce heat to keep it at a gentle simmer while you prepare the risotto.
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Step 6.
In a large, heavy saucepan over medium heat, melt 2 tablespoons butter. Add the chopped onion and cook for 5 minutes, until tender. Add the minced garlic and 6 sprigs fresh thyme; cook for 1 minute.
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Step 7.
Add 1½ cups arborio rice to the onion mixture and stir to coat the grains with butter and lightly toast them, about 1 minute. Pour in ¾ cup dry white wine and simmer for 1 to 2 minutes, until the rice has absorbed the liquid.
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Step 8.
Begin adding the simmering broth and pumpkin puree alternately: add 1 ladle of broth (about ½ cup) and ¼ cup pumpkin puree, then stir constantly until the liquid is absorbed, about 3 minutes. Continue this process, adding 1 ladle of broth and ¼ cup puree at a time, stirring constantly, until all the rice is cooked and tender, 25 to 30 minutes total. The risotto should be creamy and the rice slightly al dente.
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Step 9.
Stir in ½ teaspoon kosher salt, ¼ teaspoon black pepper, and a pinch of ground nutmeg. Adjust seasoning to taste. Turn off the heat and stir in ¾ cup shredded Parmesan cheese.
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Step 10.
Serve the risotto immediately, topped with the fried sage leaves and crumbled bacon.
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