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Pumpkin risotto with speck and mint

ingredients

servings

4

Carnaroli rice

350 oz

Fresh mint

24 leafs

Butter

50 oz

Shallots

1 unit

Speck

120 oz

White wine

50 fl oz

Grated Parmesan cheese

40 oz

Pumpkin

600 oz

first courses from Italy

Pumpkin risotto with speck and mint

Pumpkin risotto with speck and mint

with meat with lactose high in iron high in potassium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pumpkin risotto with speck and mint

Twitter The pumpkin risotto speck and mint for me represents the evolution of a simple and never banal risotto with pumpkin brought to a further level of pleasure. It took me a while to think of a combination that could satisfy me to get away with respect from the classics or avoiding banality that could flatten the plate.

Pumpkin risotto with speck and mint step 1

step 1

First of all, always remember that it is not necessary to have a broth made in advance, but you can prepare it while cooking the risotto. Maybe you already knew it but for me it's a trick that saves time.

Pumpkin risotto with speck and mint step 2

step 2

So: water, vegetables and lightly salt the broth when it is touching the boil. Let it continue to simmer on a low heat and use it when cooking the risotto.

Pumpkin risotto with speck and mint step 3

step 3

Pumpkin cream: Cut the pumpkin into small cubes and sauté 5 minutes in a pan with oil. Season with salt and pepper. Then blend everything while it is still hot and left aside to use later.

Pumpkin risotto with speck and mint step 4

step 4

At this point, finely chop the shallots and let it sauté over a low heat. Add a ladle of broth to make it unpack. Add the rice and toast it, blend with the wine and then start to cook one ladle at a time.

Pumpkin risotto with speck and mint step 5

step 5

In a separate pan, fry the bacon that you will cut into squares over low heat and without oil until it will look nice crisp. Once ready, place it on one side and use it at the end.

Pumpkin risotto with speck and mint step 6

step 6

Then wash the mint leaves and let them rest on a piece of kitchen paper or dish towel. These will also be used at the end.

Pumpkin risotto with speck and mint step 7

step 7

Halfway through cooking (about 10 minutes) add the pumpkin cream so that the rice can absorb its liquid and a homogeneous color.

Pumpkin risotto with speck and mint step 8

step 8

Once cooked (the wave would be perfect for this dish), turn off the heat and stir in the butter and the Parmesan, stirring vigorously.

Pumpkin risotto with speck and mint step 9

step 9

Finally, a tip, serve as in the picture guarantees the neutral / sweet effect of the pumpkin in contrast with crispy / salty speck and the aromatic mint.

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