Spice up your night with this delicious Pumpkin Risotto Recipe with Candied Pecans, chicken and soft boiled egg!
Servings: 6
Prep Time: 20 minutesminutes
Cook Time: 1 hourhour
Total Time: 1 hourhour20 minutesminutes
Ingredients
For the Risotto:
3ouncesof julienne pancetta ham slices
1tablespoonof unsalted butter
1small diced sweet onion
3clovesof finely minced garlic
2cupsof loosely packed sliced shitake mushrooms
2 ½cupsof Bob’s Red Mill® Arborio Rice
1cupof chardonnay wine
64ouncesof chicken stock
15ouncecan of pumpkin
½cupof heavy whipping cream
4ouncesof shredded gruyere cheese
Kosher salt and fresh cracked pepper to taste
For the Garnishes:
3cooked and sliced chicken breasts
6soft boiled eggs
2cupsof candied pecans, store bought or make’em HERE
shredded Parmesan cheese for garnish
chiffonade fresh sage for garnish
fresh thyme leaves for garnish
Instructions
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.