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In a small pot, cook the rice according to package directions, substituting 2 cups of seasoned broth for the water, and adding a small splash of olive oil as well. Set aside. Put the remaining broth in a pot on the stove and keep it at a nice, gentle simmer. In a large saucepan, heat a small splash of olive oil and the Earth Balance or butter over medium heat. Add the onion, garlic, and bacon, and sautee, stirring occasionally, until the bacon begins to render its fat, but before it's crispy or dark.
At this point, stir in the rice and cook it, stirring constantly, until the rice takes on a golden color. Add two ladles or so of hot stock, and stir constantly until the rice has absorbed almost all the liquid. Add another ladle-full and repeat the process. When the rice mixture is just short of creamy (see picture; you may or may not have to add another ladle to get it there, depending on the rice you used), add your pumpkin and another ladleful of stock. Stir gently to combine, and add the allspice, cinnamon, parsley, and salt and pepper to taste. You may like more or less allspice and cinnamon, so season to your preferences. Continue to stir until the risotto has a creamy and tender (though not mushy) consistency. You're done! We actually topped this with a drizzle of black truffle oil, but it's delicious as is, served along with a bowl of delicate greens. Makes about 4 servings if you don't ladle it over yourself, substantially fewer if you do.
See my website for step-by-step pictures and recipe notes!
This recipe was provided by Genevieve Charet from Chicago.