For winter comfort, turn to this one-pot meal of Pumpkin-Shiitake Risotto with Pancetta and Pine Nuts. Pancetta, or Italian-cured pork belly, adds a meaty note to this smooth pumpkin risotto blend. Mascarpone cheese adds a creamy and slightly sweet flavor that balances the salty flavor of the pancetta and pine nuts. To toast your pine nuts, stir them constantly in a skillet over low heat until they are golden brown and there's a warm, nutty smell. Keep a close eye, as they can burn quickly.
3 cups no-salt-added chicken stock (such as Swanson)
1/2 cup water
2 ounces chopped pancetta
2 cups sliced shiitake mushroom caps
1 1/2 cups chopped onion
1 tablespoon minced garlic
1 cup uncooked Arborio rice
2 teaspoons chopped fresh sage
1/2 cup dry white wine
1/2 teaspoon kosher salt
1 cup canned pumpkin puree
2 tablespoons mascarpone cheese
2 tablespoons chopped fresh chives
1/4 teaspoon ground red pepper
2 tablespoons pine nuts, toasted
How to Make It
Bring chicken stock and 1/2 cup water to a simmer in a medium saucepan. Keep warm over low heat. Set aside 1/4 cup of warm stock mixture.
Heat a large saucepan over medium heat. Coat pan with cooking spray. Add pancetta; cook 5 minutes or until crisp, stirring frequently. Add mushrooms, onion, and garlic; cook 6 minutes or until tender. Stir in rice and sage; cook 1 minute, stirring frequently. Add wine; cook 30 seconds or until liquid is absorbed. Stir in 1 1/4 cups stock mixture and salt; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock mixture, 3/4 cup at a time, stirring constantly until each portion of stock is absorbed before adding more (about 22 minutes total). Remove from heat; stir in pumpkin, mascarpone, chives, and pepper. Stir in reserved stock mixture as needed until risotto is desired consistency. Spoon 1 cup risotto into each of 4 bowls; sprinkle evenly with pine nuts.
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