Pumpkin Risotto - Take 2

Hello readers! I'm back from another blogging drought, sorry about that! Had another trip to London for work, and then a mini-vacation with Joe to go visit my sister in Houston, and a couple of nights at a golf/spa resort in San Antonio to celebrate our 2 year anniversary!

As much fun as I had in Texas, I was SO EXCITED to come home today. Besides a 5 hour stop in Chicago on Friday between London and TX, it feels like I haven't been home in forever. I can't wait to stay put for the next two weekends (besides a quick drive up to Milwaukee this Saturday for our friends' 30th bday party - but after all that Milwaukee is nothing!).

One of the reasons I'm looking forward to staying at home is to do some fall baking with the cans of pumpkin I've been stockpiling in fear of another shortage! Now, while I haven't done any baking yet - I did recreate the pumpkin risotto I made this time last year. I'm sharing it with you again because 1) I have more followers than I did this time last year 2) I've gotten better at taking photos, and this dish deserves a better picture - and - 3) It's just that good!

I did mix up the format a bit from when I made it previously, mainly by omitting the shrimp (just didn't feel like it) and switching from pancetta to bacon (just because that's what I had on hand). I also started the dish with the bacon and left it in while cooking, rather than adding it crispy at the end. I think this really added to the depth of the flavor and helped balance the sweetness from the pumpkin and the spices.

This is a fabulous, rich and hearty fall recipe!

Pumpkin Risotto

1 cup arrabrio rice

olive oil

1 white onion, chopped

2 garlic cloves, minced

salt

pepper

1 tsp cinnamon

1 tsp ground cloves

1 cup white wine

4 cups chicken stock

15 oz. can pumpkin puree

4 strips bacon (chopped)

1/2 cup shredded Parmesan cheese

Heat the olive oil in heavy bottomed pan and saute the onion and garlic about 5 - 10 minutes over medium heat with salt and pepper to season. Add the bacon and allow to cook until slightly browned.

Add the rice, cinnamon and cloves and allow rice to brown slightly. Reduce the heat to low and add the wine and let simmer until all the liquid is gone. Then add one cup of the chicken stock, one cup at a time, cooking until the liquid is absorbed before adding the next cup (about 30 - 40 minutes total). Once the last cup of stock is almost absorbed, add the pumpkin and cheese and mix to combine.