Pumpkin-Shiitake Risotto with Pancetta and Pine Nuts
The recipe Pumpkin-Shiitake Risotto with Pancettan and Pine Nuts could satisfy your Mediterranean craving in roughly 45 minutes. This main course has 482 calories, 15g of protein, and 16g of fat per serving. This gluten free recipe serves 4. Head to the store and pick up shiitake mushroom caps, pumpkin puree, no-salt-added chicken stock, and a few other things to make it today. To use up the pine nuts you could follow this main course with the Pear Cake with Pine Nuts as a dessert.
Instructions
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.
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. Stir in rice and sage; cook 1 minute, stirring frequently.
Add wine; cook 30 seconds or until liquid is absorbed. 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).
Remove from heat; stir in pumpkin, mascarpone, chives, and pepper. Stir in reserved stock mixture as needed until risotto is desired consistency. Spoon 1 cup risotto into each of 4 bowls; sprinkle evenly with pine nuts.