For those who live in/around Toronto and you’re familiar with the local food scene, you’d have to be living under a rock if you haven’t heard of Chef Mark McEwan. He was the youngest executive Chef at the Sutton Place Hotel, his company runs a series of upscale restaurants, a gourmet supermarket, catering services and he is the face of Top Chef Canada.

He pops up in the media with cooking demos, he was outspoken during the lockdowns trying to gain more government support for the restaurant industry and every now and then, a new recipe drops under my radar.

This pumpkin risotto dish fit the spot last night, which was cool and rainy. I was craving a bowl of comfort and this answered the call.

I took a couple of departures from Chef: mashed all my pumpkin, used bacon (that’s what I had on hand) and used a vegetable stock.

One item I did have was some leftover mushroom duxelle I have in my freezer and I used that instead of the truffle paste he suggests.

It’s creamy, it looks fab in your plate and like any risotto that requires constant stirring, is an easy excuse to open a bottle of wine to sip and break the ennui of stir-stir-stir.

Pumpkin Risotto With Bacon

(serves 4)

1 1/2 cups diced pumpkin or butternut squash (peeled of course)

1 1/2 cups vegetable or chicken stock

8 rashers of bacon, chopped

2 Tbsp. olive extra-virgin olive oil

1 cup diced white onion

2 cloves of garlic, minced

1 1/2 cup Arborio rice

1/2 cup dry white wine

approx. 5 cups vegetable or chicken stock (simmering in another pot)

2 Tbsp. truffle paste (optional)

1/2 cup grated Parm or Romano cheese

2 Tbsp. of unsalted butter

sea salt and fresh ground pepper to taste

1. Place a medium pot on your stovetop and add the pumpkin and enough stock to cover. Bring up to a simmer and cook until pumpkin is fork tender (about 20 minutes.
2. Drain off excess stock from pumpkin, mash it with your fork, season with salt and pepper and set aside.
3. Place a large skillet on your stovetop over medium heat, add the bacon and 1/4 cup water. The fat will render, water will evaporate then the bacon will crisp up in its own fat. Remove bacon with a slotted spoon and transfer to a paper lined plate. Pour off excess bacon fat, leaving about 1 Tbsp.
4. In the same skillet, add your olive oil, onions, garlic and sweat for 5 minutes. Add the rice, stirring often to toast for a couple of minutes.
5. Add your wine, continue stirring until almost all wine has been absorbed.
6. Add hot stock a ladle at a time, stirring constantly. Repeat adding stock/stirring routine until rice is cooked to your liking.
7. Add the mashed pumpkin, half of your bacon (leave some for garnish), truffle paste and stir in.
8. Add grated cheese, stir in. Taste and adjust seasoning with salt and pepper. Add butter, stir in and divide and plate.
9. Top each dish with some reserved bacon and serve.