Looking for a fall recipe with chestnuts, try this delicious pumpkin, chestnut and bacon risotto!
If you happened to find some chestnuts in the forest and want to make the most of them, try this chestnut recipe. Risotto with pumpkin, bacon and chestnuts it can be a fantastic independent meal, but you can also use it as a side dish.
Creamy pumpkin, bacon and chestnut risotto will tickle your taste buds. In it, you can feel the juicy sweetness of chestnuts and pumpkins in harmony with crispy bacon and the aroma of sage. If you eat meat on the day, you can also omit the bacon.
It takes very little time to prepare, and everything will be cooked, baked and served - in about 45 minutes.
Risotto with pumpkin, chestnut and bacon
Ingredients
- Ingredients for the cupcakes:
- 1 large butternut squash, peeled and cut into thin sticks
- 1 ½ tablespoons of olive oil
- 1 teaspoon of chili flakes
- 100 g of roasted chestnuts, peeled and cut into quarters
- 1 handful of fresh sage leaves
- 8 slices of bacon
- finely chopped shallots
- 2 finely chopped cloves of garlic
- 200 g of rice
- 850 ml of vegetable base
Directions
- Heat the oven to 200 degrees. Put the pumpkin in the baking dish and spread it with 1⁄2 tablespoon of oil into which you previously sprinkled the chili flakes and some salt and pepper.
- Bake for 15 minutes, then add the chestnuts and spread the sage and bacon slices over the pumpkin.
- Bake for a further 8 to 10 minutes, until the pancetta and sage are crisp.
- Remove from oven and set aside. When cool, tear the pancetta and sage leaves into small pieces.
- Heat the remaining oil in a pan over low heat. Add the shallots and fry for 8 minutes until softened, then add the garlic and fry for another minute. Pour in the rice, simmer for a minute, then gradually pour in the warm base.
- Cook over medium heat, stirring, until the rice has absorbed all the liquid - about 20 minutes. When only a little liquid remains, stir in the baked ingredients and cook until the flavors have blended.
