Pumpkin risotto with sauteed Brussels sprouts, pancetta and parmesan cheese
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• 4-5 cups chicken or vegetable stock
• 1/2 cup finely diced onion
• 2-3 Tbs olive oil for sauteing onion
• 1 cup arborio rice
• 1 cup dry white wine (optional but good)
• 1 cup canned pure pumpkin puree (plain)
• 1/2 cup grated parmesan cheese plus more for garnish
• 4 ounces diced pancetta
• 2 cups thinly sliced Brussels sprouts (see hints below)
• black pepper to taste
Heat 4-5 cups chicken stock in a deep pot on the stove top and, while that's coming up to a simmer, add a splash of olive oil to another large, deep heavy bottomed pan and saute 1/2 cup finely diced onion to soften.
Once the onion has softened up, add 1 cup arborio rice, stir that around and cook it along for a couple of minutes and then ad 1 cup dry white wine.
Let that cook along on medium high heat until the rice has absorbed the white wine and then add a ladle of chicken stock and stir that around.
Repeat the process, stirring occasionally, as the rice absorbs the stock.
While that's happening, add 4-ounces diced pancetta to a large nonstick saute pan and cook that to crisp.
While you're keeping your eye on both of those things, take a minute to halve and thinly slice two cups of Brussels sprouts.
Once the pancetta is nice and crisp, carefully take it out of the pan, leaving the rendered fat behind, and then saute the sliced Brussels sprouts in that fat.
Season the sprouts with a little black pepper to taste when they're nice and soft and add the pancetta back to that pan.
Once the rice is soft to the tooth and nice and creamy (approx. 20 minutes) add 1 cup pumpkin puree and 1/2 cup grated parmesan cheese, stir that together, and it is time to eat.
Ladle risotto into bowls, top with sprouts and pancetta and more grated cheese.
Trim the stem end and remove a few of the large dark green leaves before halving and thinly slicing Brussels sprouts.