Before I make any new recipe I definitely have a vision for what I want it to look like and what I want it to taste like. Much like film directors I never get exactly what I want, but I always find that fine line of happiness with what I made. However this Pumpkin Risotto Recipe with Candied Pecans got pretty dang close to what I was looking for in respect to how it looked and tasted.
I used fresh pumpkin as a garnish, not as the main pumpkin ingredient into the risotto. In fact, I used canned pumpkin because it’s just so easy to work with and the flavor is much more intense then a fresh pumpkin. Not that fresh pumpkins aren’t good, they are, they’re just more mild in flavor is all. In the end just used canned for this :-).
You can actually risotto anything, it’s a technique that traditionally uses arbioro rice. I’ve made a potato risotto, I’ve made a wild grain rice risotto, you can do anything. For this recipe though I wanted to keep it tradional, maybe because I’m Italian, who knows, but I stumbled across Bob’s Red Mill® Arborio Rice which is just so awesome! I love everything about the brand and believe so much in what they do that when they put a product on the shelf you know it is going to be superior to the competition, and they’re rice is no different! PERFECT!
In case you didn’t know it, pumpkin goes really well with mushrooms so I decided to caramelize up some shitakes. I definitely wanted a more mild mushroom and these were perfect in flavor for this Pumpkin Risotto Recipe with Candied Pecans recipe.
and for the candied pecans…. Oh the candied pecans so flippin good! They’re like dessert, seriously. Super easy to make and you can put’em on anything, even ice cream! I decided to put them on this risotto because think about it, pecans, brown sugar, pumpkin?! DUH! It’s an ideal match if you’re askin me.
From inspiration from a friend, who I told I was making this recipe, suggested I make a soft boiled egg so that when it opens all that delicious creamy yolk runs down. You know what, dude was right it was spot on and dang delicious!
There’s a nice look at that egg! Oh yeah, I put some sautéed chicken on the risotto. Nothing special, just seasoning with salt and pepper and pan roasted in some butter. Nothin big nothing big, just a little somethin somethin.
Just a few more pics and I’m done harassin!
By the way all these images are pinnable so have it… PLEASE 🙂
- 3 ounces of julienne pancetta ham slices
- 1 tablespoon of unsalted butter
- 1 small diced sweet onion
- 3 cloves of finely minced garlic
- 2 cups of loosely packed sliced shitake mushrooms
- 2 ½ cups of Bob’s Red Mill® Arborio Rice
- 1 cup of chardonnay wine
- 64 ounces of chicken stock
- 15 ounce can of pumpkin
- ½ cup of heavy whipping cream
- 4 ounces of shredded gruyere cheese
- Kosher salt and fresh cracked pepper to taste
- 3 cooked and sliced chicken breasts
- 6 soft boiled eggs
- 2 cups of candied pecans (store bought or make’em HERE)
- shredded Parmesan cheese for garnish
- chiffonade fresh sage for garnish
- fresh thyme leaves for garnish
- In a large pot on medium high heat add in the pancetta and cook until the fat is rendered and the bacon is crispy. Set the pancetta side.
- In the same pot add in the butter and caramelize the onions, about 20 to 25 minutes.
- Once brown add in the garlic and mushrooms and roast for 10 to 15 minutes or until the mushrooms brown.
- Pour in the Arborio rice and toast for 2 to 3 minutes. Deglaze with the wine and then slowly ladle the stock, 8 ounces at a time, into the pot while continuing to stir. When the stock is absorbed add another ladle. Repeat until the rice is al dente.
- Next, stir in the pumpkin and whipping cream and cook over low heat for 4 to 5 minutes.
- Finish the risotto by melting in the cheese and seasoning with salt and pepper.
- Serve the risotto in separate bowls and garnish with some sliced chicken, a soft boiled egg, candied pecans, Parmesan cheese and fresh herbs.