Pumpkin Shiitake Risotto With Pancetta and Pine Nuts

Cooking Light December 2012

• Ready In: 40 mins
• Serves: 4

Ingredients

• 3  cups  no-salt-added chicken stock
• 1⁄2 cup water
•  cooking spray
• 2  ounces  chopped pancetta
• 2  cups  sliced  shiitake mushroom caps
• 1 1⁄2 cups  chopped onions
• 1  tablespoon  minced garlic
• 1  cup  uncooked arborio rice
• 2  teaspoons  chopped fresh sage
• 1⁄2 cup dry white wine
• 1⁄2 teaspoon kosher salt
• 1  cup canned pumpkin puree
• 2  tablespoons mascarpone cheese
• 2  tablespoons  chopped fresh chives
• 1⁄4 teaspoon  ground red pepper
• 2  tablespoons pine nuts, toasted

Directions

1. Bring chicken stock and 1/2 cup water to a simmer in a medium saucepan. Keep warm over low heat. Set aside 1/4 cup of warm stock mixture.
2. Heat a large saucepan over medium heat. Coat pan with cooking spray. Add pancetta; cook 5 minutes or until crisp, stirring frequently. Add mushrooms, onion, and garlic; cook 6 minutes or until tender.
3. Stir in rice and sage; cook 1 minute, stirring frequently. Add wine; cook 30 seconds or until liquid is absorbed.
4. Stir in 1 1/4 cups stock mixture and salt; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock mixture, 3/4 cup at a time, stirring constantly until each portion of stock is absorbed before adding more (about 22 minutes total).
5. Remove from heat; stir in pumpkin, mascarpone, chives, and pepper. Stir in reserved stock mixture as needed until risotto is desired consistency.
6. Spoon 1 cup risotto into each of 4 bowls; sprinkle evenly with pine nuts.