Risotto with pumpkin and bacon
Источник фото: ru.123rf.com/profile_ledyalla
Delicious lunch for the whole family
The delicate, almost creamy texture of risotto with bacon and pumpkin puree makes this dish not an ordinary side dish, but an independent dish of amazing taste. Cook the broth, bake the pumpkin, fry the onion with bacon and rice, then simmer it all in the broth, add pumpkin puree. A few simple cooking steps will give you an interesting interpretation of a familiar dish.
Ингредиенты
Rice - 120 g (1 cup)
Pumpkin - 300 g
Bacon - 80 g (3 strips)
Hard cheese - 50 g
Onion (white) - 100 g (1 pc.)
Olive oil - 2 tbsp. spoons
Salt - 0.5 teaspoon
Fresh parsley (for serving) - 1-2 sprigs
For the broth:
Chicken thighs - 200 g (1-2 pcs.)
Onion (red) - 60 g (1 pc.)
Carrots - 50 g (0.5 pcs.)
Celery root - 60 g
Black peppercorns - 5-6 pcs.
Coriander (seeds) - 5-6 pcs.
Bay leaf - 1 pc.
Рецепт
1. Peel and wash the pumpkin, remove the seeds. Wash the chicken meat. Peel and wash the onion, carrots and celery root. Turn on the oven to preheat to 180 degrees.
2. Place chicken, carrots and onions (red) in a saucepan. Coarsely chop the celery root and add to the pan. Also add spices (coriander, bay leaf and black peppercorns). Pour 800 ml of drinking water into a saucepan, boil and cook the broth for 30 minutes over low heat.
3. Cut the pumpkin into large pieces, place in a baking dish and place in a preheated oven for 40 minutes at 180 degrees.
4. You can bake pumpkin not only in the oven, but also in a slow cooker, if it has such a mode.
5. Place the baked pumpkin pieces into a blender bowl. Grind the pumpkin with an immersion blender into a smooth puree.
6. Meanwhile, the broth has cooked.
7. Strain the chicken broth through a sieve into a bowl.
8. Cut onions (white) into small cubes.
9. Heat olive oil in a frying pan (can be replaced with refined sunflower oil). Fry onions until translucent, 6-7 minutes.
10. Cut the bacon into small pieces.
11. Add bacon to the pan with the onions, fry together for 3-4 minutes.
12. Rinse the rice thoroughly until the water runs clear. Add rice to the pan with the bacon and onions. Fry, stirring, for 2-3 minutes.
13. The rice was soaked in oil and juices, and became moist and golden.
14. Add broth (approximately 500 ml) to the pan. Boil the broth with rice, cover with a lid and simmer for about 20 minutes over low heat. If necessary, add broth without stirring the rice.
15. When almost all of the broth has been absorbed into the rice, remove the lid and add pumpkin puree and salt to the pan and stir.
16. Grate the hard cheese on a fine grater and add to the pan. Stir, cover and turn off the heat.
17. Risotto with pumpkin and bacon is ready.
18. If desired, add fresh parsley or dill to the finished dish. This autumn version of the classic risotto recipe can be prepared for a large company, because it is not at all difficult.
19. The rice grains are whole, but soft and combined with a delicious, bright, aromatic pumpkin-cheese sauce into one ensemble.
Bon appetit!