Pumpkin-Shiitake Risotto with Pancetta and Pine Nuts

Name: Pumpkin-Shiitake Risotto with Pancetta and Pine Nuts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters uncooked Arborio rice; 237 milliliters canned pumpkin puree; 710 milliliters no-salt-added chicken stock (such as Swanson); 118 milliliters dry white wine; 2 Tbsps chopped fresh chives; 2 teaspoons chopped fresh sage; 1 Tbsp minced garlic; 0 teaspoons ground red pepper; 1 teaspoons kosher salt; 2 Tbsps mascarpone cheese; 355 milliliters chopped onion; 57 grams chopped pancetta; 2 Tbsps pine nuts, toasted; 473 milliliters sliced shiitake mushroom caps; 118 milliliters water

The recipe Pumpkin-Shiitake Risotto with Pancettan and Pine Nuts is ready in around 45 minutes and is definitely a tremendous gluten free option for lovers of Mediterranean food. This recipe covers 27% of your daily requirements of vitamins and minerals. This main course has 482 calories, 15g of protein, and 16g of fat per serving. This recipe serves 4. Head to the store and pick up arborio rice, kosher salt, ground pepper, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) 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.

Ingredients you will need

Stock

Water

Equipment you will use

Sauce Pan

Heat a large saucepan over medium heat. Coat pan with cooking spray.

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Cooking Spray

Equipment you will use

Sauce Pan

Frying Pan

Add pancetta; cook 5 minutes or until crisp, stirring frequently.

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Pancetta

Add mushrooms, onion, and garlic; cook 6 minutes or until tender. Stir in rice and sage; cook 1 minute, stirring frequently.

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Mushrooms

Garlic

Onion

Rice

Sage

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.

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Stock

Salt

Wine

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).

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Stock

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.

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Mascarpone