Description
Pumpkin and bacon risotto is a delicious winter season very first course, exceptional to give the table even on the very best events to thrill your visitors. Basic, real and tasty: difficult not to be won over by its delicately sweet and hot taste at the exact same time. Discover now how to prepare it with the Bimby in a couple of basic actions following our dish.
Active Ingredients
320 g of Carnaroli rice;
400 g of pumpkin pulp;
150 g of diced bacon;
800 ml of veggie broth;
1 onion;
50 ml of gewurztraminer;
50 g of additional virgin olive oil; salt and pepper to taste.
Guidelines
Slice the onion and slice it with the Bimby for 10 sec. speed 7, then include the additional virgin olive oil and brown it for 3 minutes. 100 ° speed 1. Include the bacon to the soffritto and brown it for another 3 minutes, include the diced pumpkin, mix with the gewurztraminer and leave whatever to prepare for 8 minutes. Varoma temperature. speed 1. Include the Carnaroli rice, toast it for 3 minutes. 100 ° speed 1 and dampen it with the hot veggie stock. Continue cooking for 15 minutes. 100 ° speed Soft Anticlockwise. Serve the pumpkin and bacon risotto while still hot: you can taste it to taste with grated parmesan or pecorino romano.
