Ingredients

The following ingredients have 8 Servings
  • 1 cup arborio rice
  • 4 cups chicken stock
  • 2 tablespoons butter
  • 2 garlic cloves (minced)
  • 1 shallot (minced)
  • 3 pieces bacon (cooked and crumbled)
  • 1/2 cup brandy
  • 1 cup pumpkin puree
  • 2 tablespoons chopped fresh sage
  • 1/8 teaspoon ground black pepper
  • 1/4 teaspoon nutmeg
  • 1 teaspoon salt
  • 1/2 cup Parmesan cheese

Instruction

  • Heat the butter in a dutch oven over medium heat. Add the crumbled bacon, shallot and garlic and saute until soft, about 2-3 minutes.
  • Add the rice and saute for 2-3 minutes, or until rice becomes slightly opaque.
  • Add the brandy and stir continuously until the the liquid has been absorbed, about 1 minute.
  • Add the pumpkin puree, pepper, sage, nutmeg and salt and stir in.
  • Start adding the chicken broth, half a cup at a time. Between each half cup, continue stirring until liquid is fully absorbed before adding the next half cup.
  • Continue until broth is gone and texture of the risotto is creamy and a touch brothy.
  • Remove from heat and stir in the Parmesan cheese. Adjust salt to taste and serve garnished with fresh sage leaves.