- 10 minutes
- 35 minutes
This risotto dish blends delicious fall flavors of pumpkin and cranberry with goat cheese and bacon for a side or a main course that your whole family will love.
- In a large saucepan, brown the bacon and remove with a slotted spoon. Set the bacon pieces on a paper towel lined plate. Set aside.
- Add the butter and melt. Add the onions and cook until they are translucent, about 4-5 minutes. Add the rice and stir with a wooden spoon, making sure to coat each grain with fat.
- Reduce the heat to low and add the wine. Cook until the wine is absorbed, stirring occasionally. Add 2 cups of chicken broth and pumpkin puree and stir to constantly until the rice has absorbed the liquid. Add the remaining stock, one cup at a time, until the rice is cooked to al dente, about 30-35 minutes.
- Remove from the heat, stir in the Parmesan cheese, Goat's cheese and add back in the cooked bacon. Season with salt and pepper. Sprinkle with dried cranberries. Serve immediately.