Method

Preheat oven to 475 degrees. Place chicken stock in a medium saucepan and balsamic vinegar in a small saucepan and place both over low heat. The balsamic will cook throughout preparation time until syrupy. Turn off heat if it begins to go beyond this point. Cut pumpkin in half lengthwise. Remove seeds and set aside. Carefully cut pumpkin into thin wedges then trim off peel using a very sharp knife, like you would peel melon wedges. Cut into 1" cubes. Toss with 1 tbsp olive oil, rosemary, thyme, red pepper flakes and smoked paprika. Turn out onto a large baking sheet and spread into a single layer with as much space as possible between pumpkin pieces. Sprinkle with salt. Bake for 15 minutes then turn squash and bake for another 10-15 or until golden brown. Set aside then return to oven after it has cooled a bit to keep squash warm. Meanwhile, separate pumpkin seeds from membrane and rinse. Dry with a kitchen towel then toss with 1 tbsp olive oil and a large pinch of salt on a small cookie sheet. Check the seeds when you turn the squash if they are not golden and crunchy, leave them but check every minute or so to make sure they do not burn. Saute bacon in remaining olive oil. Remove and drain on paper towel. Saute onion in the fat then add the rice and saute until translucent on the outside with a chalky core. Add the wine and cook until almost absorbed. Add the warmed chicken stock 1 cup at a time waiting for it to be absorbed before adding the next round. After about 20 minutes, the stock should be gone and the rice tender. Stir the chives and half the cheese into the risotto and have everything assembled to serve. Serve risotto in wide shallow bowls topped with squash, bacon and pumpkin seeds. Drizzle with the balsamic syrup and sprinkle with remaining cheese.

Notes:

Number of Servings: 6

Submitted by: chefflaherty ( See all of chefflaherty Recipes )

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