Risotto with pumpkin and goat cheese

Ingredients:

• 1 tbsp. pumpkin puree
• 1.5 cups arborio rice or white short-grain rice
• 4 cups unsalted chicken broth, plus more as needed
• 4 slices smoked bacon, chopped
• 2 tbsp (30 g) butter
• 1 leek (white and light green parts), thinly sliced
• 2 teaspoons of salt
• 1 teaspoon chopped thyme
• 2/3 cup dry white wine, such as Pinot Grigio
• 1/2 tbsp. grated parmesan
• 1/3 cup chopped parsley
• 1/4 tsp ground black pepper
• 1/4 tsp ground nutmeg
• 1.5 cups soft goat cheese (about 170 g)

Preparation:

1. Combine the broth and pumpkin in a heavy medium saucepan and bring to a gentle simmer. Cover and reduce heat to low to maintain warmth.
2. Fry the bacon in a medium skillet over medium heat until browned and crispy. Drain on paper towels.
3. Melt the butter in a large saucepan over medium heat. Add the leek and 1 teaspoon salt. Cook until softened, 2 to 3 minutes. Stir in the thyme. Add the rice and stir for 1 minute. Add the wine and simmer, stirring constantly, until completely absorbed, 1 to 2 minutes. Add 1/2 cup of the pumpkin broth and stir until the water is almost completely absorbed, 1 to 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly.
   
   Each portion of broth should be completely absorbed before adding the next. Cook until the rice is tender but not mushy and the mixture is creamy, 20 to 25 minutes, adding additional warm broth by 1/4 of the pan if the risotto is dry. Stir in the Parmesan cheese, 1 tablespoon of parsley, the remaining salt, pepper, and nutmeg. Remove from heat. Add more salt to taste.
4. Divide the risotto into 6 shallow bowls. Sprinkle each serving with bacon, goat cheese, and the remaining parsley and serve.
   
   Recipe pumpkin risotto.