Pumpkin Risotto With Bacon and Walnuts

How about a delicious low-carb risotto? Possible? TOTALLY! Miracle Noodle Ambassador, Audrey Parker, shows you how it can be done with Organic Miracle Rice! Wow! This looks dreamy! Follow Audrey on Instagram at @creative_low_carb_fusion! Thanks for the great dish, Audrey! We're so happy to have you on our team! 

"Pumpkin Risotto with bacon and walnuts made using Miracle Noodle (Shirataki) Rice - pumpkin puree, shallots, celery, a splash of white wine, chicken broth heavy cream, sage, rosemary, thyme and Parmesan cheese are added to the Miracle Noodle 'rice' and topped with parsley, crisp bacon and toasted walnuts."

Ingredients:

1 pkg. Miracle Noodle Rice
½ c. chopped walnuts
3 strips bacon
3-4 sprigs fresh parsley, chopped
1 clove shallots, finely chopped
½ tsp dried sage
¼ tsp dried thyme
½ tsp crushed rosemary
¼ c. dry white wine
¾ cup hot stock/broth/bouillion (chicken or vegetable)
1 can of pumpkin
½ c. heavy cream
1/3 c. grated Parmesan cheese
Salt and pepper to taste

Preparation:

1.) Prepare Miracle Noodle rice according to package. (Drain, rinse, dry) and set aside.

2.) Toast chopped walnuts in 375°oven for 5-10 minutes or over medium-high heat in a dry pan until fragrant (nuts will smell toasted) and lightly brown. This should be about 5-8 minutes.

3.) Let the walnuts cool and set aside in a bowl.

4.) Cook bacon until crisp. Remove from pan to cool. Drain the pan, reserving approximately 2 tbs. of the bacon grease. 

5.) When bacon is cool, chop into small pieces. 

6.)Combine toasted walnuts, bacon and parsley. Set aside to be used for garnish.

7.) Saute the shallots in the reserved bacon fat over medium heat until soft but not browned.|

8.) Add white wine and cook until the wine evaporates. 

9.) Stir in ½ cups of the chicken stock, pumpkin puree and Miracle Noodle rice. Cook over medium heat until it starts to boil.

10.) Lower heat to a simmer and slowly stir in the heavy cream.

11.) Add the Parmesan cheese and cook till desired consistency. If you like a thick risotto, cook, stirring, until some of the liquid evaporates. If you cook it for less time and/or add additional stock a little at a time, you can get a looser consistency.