Butternut Bacon Risotto (Print Version)

# Ingredients:

01 - 300 grams of Arborio rice.
02 - 400 grams of diced pumpkin.
03 - 150 grams of smoked bacon bits.
04 - 1 onion.
05 - 2 garlic cloves.
06 - 100 ml of dry white wine.
07 - 1 liter of stock.
08 - 50 grams of grated Parmesan cheese.
09 - 2 tablespoons of mascarpone cheese.
10 - 2 tablespoons of olive oil.
11 - 1 tablespoon of butter.
12 - Salt and pepper.
13 - Fresh parsley.

# Instructions:

01 - Cook the pumpkin cubes in olive oil until soft, about 10 minutes.
02 - Fry the bacon pieces until crispy, then drain and set aside.
03 - Sauté the onion and garlic in the olive oil and butter, stir in the rice, and pour in the wine.
04 - Gradually add the stock over 18 to 20 minutes, stirring frequently as the rice becomes creamy.
05 - Mix in the pumpkin, bacon, Parmesan, and mascarpone. Add seasoning and garnish.

# Notes:

01 - Adding the stock bit by bit is key for creamy risotto.
02 - Mascarpone is optional but gives a creamier texture.

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