Pumpkin-Shiitake Risotto with Pancetta and Pine Nuts

Time: 40 minutes

Simple Sub: Use bacon instead of pancetta.

Serve with Pear and Winter Lettuce Salad: Combine 2 tablespoons olive oil, 1 tablespoon white balsamic vinegar, 1 teaspoon Dijon mustard, ¼ teaspoon salt, and ¼ teaspoon black pepper in a large bowl. Add 2 heads thinly sliced Belgian endive, 1 small head thinly sliced radicchio, and 1 large sliced pear; toss to combine. CALORIES 103; FAT 7g (sat 1g); SODIUM 188mg

View Recipe: Pumpkin-Shiitake Risotto with Pancetta and Pine Nuts