Pumpkin Risotto with Chevre, Pancetta, and Parsley

November 10, 2015

I\\\'m sure some of you are a bit intimidated by risotto, especially pumpkin risotto. One day, a high horse chef created this folklore that risotto must be stirred constantly and takes over an hour to make. Those are lies, my friends. Risotto is actually pretty simple to make. This recipe should only take you about a half an hour to finish and with the accoutrements, you can bet your ass anyone of your dinner guests will be impressed.

// Risotto //
2 tablespoons of olive oil
2 cloves of garlic, minced
1 small shallot, fine diced
2 teaspoons of salt
2 teaspoons of black pepper
16 ounces of Arborio rice
1 cup of organic pumpkin puree
1/4 cup of quality white wine
4 cups of chicken stock
1/8 teaspoons of cayenne pepper
2 lemons, juiced
2 tablespoons of quality maple syrup
1 teaspoon of pumpkin pie spice (cinnamon, nutmeg, clove, ginger)
4 ounces of pancetta, small diced
2 ounces of chevre cheese
1/2 ounce of italian flat leaf parsley

1. Heat the olive oil in a medium size sauce pot over medium heat. Add the shallot, garlic, salt, and pepper to the pot. By adding the salt now, the garlic and shallot break down easier to really establish...
See the full directions on my site

Nutritions

Calories
779

Sodium
2088mg
87% DV

Fat
26g
40% DV

Protein
21g
43% DV

Carbs
110g
37% DV

Fiber
11g
44% DV