Pumpkin and Saffron Risotto Recipe

Treat your family to this special and delicious risotto.

Ingredients

• 1 butternut squash
• 2 ½ cups arborio rice
• 6 cups (tea) of chicken broth
• ½ cup (tea) of dry white wine
• 1 chopped onion
• Bacon cut into cubes
• 2 tablespoons of butter
• 1 pinch of saffron threads
• ½ cup (tea) of grated parmesan cheese
• Olive oil
• Black pepper to taste
• Salt to taste

Preparation Mode

1. Prepare the pumpkin in advance.
2. Peel it, remove the seeds and cut into 1 cm cubes.
3. Spread the cubes seasoned with salt, pepper and olive oil on a baking sheet.
4. Bake in a medium oven for 15 minutes, until soft and al dente. Reserve.
5. In a pan, bring the chicken broth to a boil and add the saffron to dissolve in the broth.
6. In another larger pan, melt the butter with a dash of olive oil.
7. Fry the bacon until golden, then add the rice and fry a little more.
8. Add the wine and stir until the liquid has almost evaporated.
9. Add the saffron chicken broth a little at a time, stirring constantly until it almost evaporates.
10. Taste to see if the seasoning is good. If necessary, add more salt and pepper.
11. Then, add the grated cheese, the pumpkin cubes and serve immediately.

Mom’s Tips

The bacon can be replaced with 6 slices of pancetta.

The chicken broth must always be hot, Never cold, 3 times the amount of rice.

You can find butternut squash at street markets.

Saffron adds color and flavor to the dish and is easily found in good supermarkets or the Municipal Market in your city.

You can serve the risotto in a pumpkin-style squash.

Yields approximately 6 servings.