Pumpkin Risotto

Fancy enough to serve to grownups for a Halloween dinner party but tasty enough that kids love it—for them, call it Orange Rice with Bacon. Add a green salad and this is all you need for supper before trick-or-treating. The alcohol in the wine boils off completely during cooking, but if you like, substitute extra chicken stock in its place.

Sharon Bowers

Pumpkin Risotto

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    4 slices bacon, diced 1 cup risotto rice, such as Arborio or Carnaroli
    3 cups chicken stock 1/2 cup dry white wine
    1 medium yellow onion, chopped 2 tablespoons butter
    2 garlic cloves, minced 1/4 cup shredded Parmesan cheese (plus more for serving)
    1 pound pumpkin or butternut squash, peeled and diced into 1/2-inch cubes (about 4 cups) Salt and pepper


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    • 1

      Bring the stock to a simmer in a small saucepan. Fry the bacon in a large nonstick skillet until crisp. Drain the bacon on paper towels and set it aside.

    • 2

      Add the onion, garlic, and pumpkin cubes to the bacon fat in the skillet, and sauté for 5 to 6 minutes, until the onions are just translucent. Add the rice and cook, stirring, for 1 minute. Stir in the wine and simmer until it is mostly evaporated.

    • 3

      Add a 1/2-cup ladleful of the stock and stir. When it has been absorbed, add another, continuing to cook and stir and ladle in stock 1/2 cup at a time. In about 15 minutes, when the rice is just tender and creamy, stir in the butter and Parmesan. Taste and add salt and pepper as needed. Stir in the bacon and serve immediately with extra Parmesan on the side.

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