Pumpkin Risotto
1 cup finely chopped red pepper
1/2 cup chopped onion
1/4 cup olive oil
1 cup uncooked medium-grain rice
1 3/4 cups chicken broth, undiluted
4 cups water
1 1/2 cups pumpkin
6 slices hickory-smoked bacon, cooked and crumbled
1/2 teaspoon salt
1/2 teaspoon ground white pepper
1/4 teaspoon pumpkin pie spice
Cook pepper and onion in oil in large saucepan over Medium-High heat until
soft. Add rice; stir 2 to 3 minutes. Stir in broth. Cook, uncovered, stirring
constantly, until broth is absorbed.
Combine water and pumpkin; stir well. Continue stirring and adding pumpkin
mixture, one cup at a time; allow each cup to be absorbed before adding another,
until rice is tender and has a creamy consistency, 20 to 25 minutes.
Stir in bacon, salt, white pepper and pie spice. Stir 1 to 2 minutes.
Serve immediately.
We spend
the first twelve months of our children's lives teaching them to walk and talk
and the next twelve telling them to sit down and shut up.
- Phyllis Diller