Pumpkin Shiitake Risotto With Pancetta and Pine Nuts |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Cooking Light December 2012 Ingredients:
3 cups no-salt-added chicken stock |
1/2 cup water |
cooking spray |
2 ounces chopped pancetta |
2 cups sliced shiitake mushroom caps |
1 1/2 cups chopped onions |
1 tablespoon minced garlic |
1 cup uncooked arborio rice |
2 teaspoons chopped fresh sage |
1/2 cup dry white wine |
1/2 teaspoon kosher salt |
1 cup canned pumpkin puree |
2 tablespoons mascarpone cheese |
2 tablespoons chopped fresh chives |
1/4 teaspoon ground red pepper |
2 tablespoons pine nuts, toasted |
Directions:
1. Bring chicken stock and 1/2 cup water to a simmer in a medium saucepan. Keep warm over low heat. Set aside 1/4 cup of warm stock mixture.
2. Heat a large saucepan over medium heat. Coat pan with cooking spray. Add pancetta; cook 5 minutes or until crisp, stirring frequently. Add mushrooms, onion, and garlic; cook 6 minutes or until tender.
3. Stir in rice and sage; cook 1 minute, stirring frequently. Add wine; cook 30 seconds or until liquid is absorbed.
4. Stir in 1 1/4 cups stock mixture and salt; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock mixture, 3/4 cup at a time, stirring constantly until each portion of stock is absorbed before adding more (about 22 minutes total).
5. Remove from heat; stir in pumpkin, mascarpone, chives, and pepper. Stir in reserved stock mixture as needed until risotto is desired consistency.
6. Spoon 1 cup risotto into each of 4 bowls; sprinkle evenly with pine nuts.
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