Select Page

PUMPKIN BACON SAGE RISOTTO

This Italian-inspired dish is perfect for a cozy dinner at home. With a creamy texture and a burst of flavors, it’s sure to impress your taste buds. Savor the goodness of aromatic sage, salty bacon and creamy hokkaido. Bon appétit!

INSPIRED BY

ITALIAN

GOOD FOR

DINNER

SERVES

4 

VEGETABLES

Risotto can be made in a ton of varieties. My favorites are:

  • Saffron, risotto milanese
  • Asparages
  • Mushroom
  • Pea and lemon

PROTEIN

Personally I would never include meat in my risotto. However I love serving risotto milanese (with saffron) with osso bucco. Or asparageus and pea risotto with shellfish such as langoustine or tiger shrimps.

NOTE

This recipe for 4 people can hold up to 500 grams of vegetables. I personally like around 100 grams og vegetable to 100 grams of rice.

I always use porrigde rice, because i can’t taste the difference, and the price is way lower than the traditional arborio rice.

I often make my risotto with red wine, because that is what my wine shelf consist of and it is the type of wine i like drinking. This is made with rosé, to keep a neutral and soft look. Consider if the look of your risotto is important, or if you use very mild and delicate vegetables such as peas – if so use white or rose. 

 

INGREDIENTS

  • Oil for the pan
  • 200 grams of onion (2 medium), finely chopped
  • 5 grams of garlic (1 clove), finely chopped
  • 400 grams of porridge or risotto rice
  • 200 grams of wine (2 dl), white or rosé
  • 1 cube of vegetable stock
  • 400 grams of hokkaido, small dices
  • 75 grams of parmesan, finely shredded
  • 6 grams of salt or to taste (2 tsp)
  • 100 grams of bacon
  • Sage
  • Freshy groud pepper

HOW TO

Add oil to a pot

Add onion and garlic and sauté until soft and transparant

Add rice and wine, sauté until the wine is absorbed and does not smell like alcohol 

Add 1 liter of boilling water, the stock cube and the hokkaido

Let simmer until a lot of the water has absorbed, taste the risotto, if the rice is not done then add 50 grams of water. Do this until you’ve reached you favorite texture and the rice is fully cooked. Meanwhile fry your bacon, when your bacon is done fry your sage in the bacon grease

Add parmesan and salt to your risotto

Taste and add more salt or water, till you are completely satisfied.

SERVE

Serve the pumpkin risotto with fresh ground pepper, crispy bacon and sage on top