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Pumpkin risotto with bacon and smoked cheese
ingredients
servings
4
Rice
360 grams
Pumpkin
300 grams
Speck
160 grams
Fresh scamorza cheese
160 grams
Tropea onion
1 unit
Extra virgin olive oil
to taste
Butter
1 knob
Iodized salt
to taste
Black pepper
to taste
Vegetable broth
to taste
first courses from Italy - Lazio
Pumpkin risotto with bacon and smoked cheese
Pumpkin risotto with bacon and smoked cheese
ready in
35 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Tasty and creamy pumpkin risotto with bacon and smoked cheese
preparation
step 1
To first prepare the vegetable broth, putting salt water in a pot with celery, carrot and onion and bring to a boil. Clean the pumpkin, cut into cubes and blend it with a ladle
step 2
of broth. In a large pan, add extra virgin olive oil, a knob of butter, the chopped onion and fry.
step 3
Put the pureed pumpkin, put salt and pepper and cook for about 10-15 minutes. In a pan, toast the rice, blend it with white wine and let the rice absorb, then pour into the pan
step 4
with pumpkin. Simmer, gradually add the rice dries the vegetable broth. Halfway through cooking, put half of the bacon, cut into strips
step 5
Fry the remaining bacon in a pan until it becomes crispy and set aside. Towards the end of cooking add the diced smoked cheese and let it melt.
step 6
When the risotto is ready, let it rest for 5 minutes before serving. Garnish with crispy bacon and a sprinkling of
