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Pumpkin Risotto with asparagus topped with roast smoked salmon and garnished with house cured bacon jam and a mustard dill sauce.
Ingredients:
4 cups chicken or vegetable stock
1 cup pumpkin purée
2 tbsp unsalted butter
½ onion, minced
2 cloves garlic, minced
1 tsp kosher salt
1 tsp chopped fresh thyme
1½ cups Arborio rice
¼ cup chopped bacon
½ cup grated Parmesan cheese
¼ cup chopped fresh flat-leaf
parsley
¼ tsp paprika
Fresh ground black pepper
1 cup chopped asparagus
1 serving of smoked salmon
Method:
In a medium saucepan, whisk together the stock and pumpkin over medium heat. Bring to a simmer and reduce the heat to low. Cover and keep warm.
Melt the butter in a large dutch oven or saucepan over medium heat. Once the foaming subsides, add the bacon and fry for 2 minutes. Add onion, garlic and cook until softened, 2-3 minutes. Add the thyme and rice and cook for one minute longer.
Add a ladle of warm stock and cook, stirring occasionally, until the liquid has absorbed. Add another ladle of stock, and continue cooking until absorbed again. Continue cooking, adding a ladle of stock at a time, and allowing to absorb in between each addition. Add the asparagus two-thirds into cooking time to cook through. Cook until the rice is done, but has a bite to it. It should be creamy in texture, and will take about 20-25 minutes.
Mix in the parmesan, half of the parsley, and paprika. Season to taste with salt and pepper. Top with smoked salmon, and garnish with a mustard dill sauce and bacon jam. Serve immediately.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
