Pumpkin Risotto with Bacon & Parmesan

This Pumpkin Risotto with Bacon & Parmesan is a comforting and flavorful dish that combines the creamy texture of Arborio rice with the earthy sweetness of pumpkin, the savory crunch of bacon, and the rich depth of Parmesan cheese. It’s an ideal meal for cozy evenings or festive gatherings, bringing warmth and satisfaction to your table.

Why You’ll Love This Recipe

• Seasonal Delight: Embraces the flavors of fall with pumpkin and fresh thyme.
• Comfort Food: Creamy risotto provides a hearty and satisfying meal.
• Savory and Sweet Balance: Bacon adds a salty crunch that complements the subtle sweetness of pumpkin.
• Elegant Yet Easy: Impress guests with a dish that looks and tastes gourmet but is simple to prepare.
• Versatile: Suitable as a main course or a side dish for various proteins.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• ½ lb bacon, diced
• 1 small onion, finely diced
• 1 quart vegetable or chicken stock
• 1 cup pumpkin puree
• 1 small bunch fresh thyme sprigs, tied with kitchen twine
• Kosher salt, to taste
• Freshly cracked black pepper, to taste
• 1 cup Arborio rice
• ½ cup white wine
• 2 tablespoons butter
• 1 tablespoon honey
• ¾ cup freshly grated Parmesan cheese

Directions

1. Prepare the Broth: In a saucepan, combine the stock and pumpkin puree. Heat over low heat, keeping it warm but not boiling.
2. Cook the Bacon: In a large skillet or saucepan, cook the diced bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pan.
3. Sauté Aromatics: Add the finely diced onion to the pan with the bacon fat. Cook over medium heat until translucent, about 5 minutes. Add the tied thyme sprigs and cook for an additional minute.
4. Toast the Rice: Stir in the Arborio rice, cooking for 1-2 minutes until the edges become translucent.
5. Deglaze with Wine: Pour in the white wine, stirring constantly until the liquid is fully absorbed.
6. Add Broth Gradually: Begin adding the warm pumpkin-stock mixture one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. Continue this process until the rice is al dente and creamy, about 18-20 minutes.
7. Finish the Risotto: Remove the thyme sprigs. Stir in the butter, honey, and grated Parmesan cheese. Season with salt and freshly cracked black pepper to taste.
8. Serve: Spoon the risotto into bowls and top with the crispy bacon. Garnish with additional Parmesan if desired.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Variations

• Vegetarian Option: Omit the bacon and use vegetable stock. Add sautéed mushrooms for a meaty texture.
• Herb Substitutions: Replace thyme with sage or rosemary for a different aromatic profile.
• Cheese Alternatives: Try using Pecorino Romano or a blend of cheeses for varied flavor.
• Add-ins: Incorporate roasted butternut squash cubes or toasted pine nuts for added texture and flavor.

Storage/Reheating

• Storage: Store leftover risotto in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently on the stovetop over low heat, adding a splash of stock or water to loosen the texture. Stir continuously until heated through.

FAQs

How can I make this risotto vegetarian?

Omit the bacon and use vegetable stock instead of chicken stock. You can add sautéed mushrooms or roasted vegetables to enhance the flavor.

Can I use fresh pumpkin instead of canned puree?

Yes, roast and puree fresh pumpkin until smooth. Ensure the consistency matches that of canned puree for the best results.

What can I use instead of white wine?

You can substitute white wine with an equal amount of additional stock or use a splash of white wine vinegar diluted with water.

Is it necessary to use Arborio rice?

Arborio rice is preferred for its high starch content, which gives risotto its creamy texture. However, Carnaroli or Vialone Nano are suitable alternatives.

Can I make this dish ahead of time?

Risotto is best served immediately, but you can prepare the components ahead. Cook the bacon and prepare the pumpkin-stock mixture in advance, then assemble and cook the risotto when ready to serve.

How do I know when the risotto is done?

The risotto is ready when the rice is al dente—tender with a slight bite—and the mixture is creamy but not soupy.

Can I freeze leftover risotto?

Freezing risotto is not recommended as it can alter the texture, making it grainy upon reheating.

What proteins pair well with this risotto?

Grilled chicken, seared scallops, or roasted pork tenderloin complement the flavors of pumpkin risotto nicely.

How can I add more spice to the dish?

Incorporate a pinch of cayenne pepper or red pepper flakes when sautéing the onions for a subtle heat.

Is there a dairy-free version of this recipe?

Use dairy-free butter and a plant-based Parmesan alternative. Ensure the stock used is also dairy-free.

Conclusion

Pumpkin Risotto with Bacon & Parmesan is a delightful dish that captures the essence of comfort food with its creamy texture and harmonious blend of flavors. Whether served as a main course or a side, it’s sure to impress and satisfy. Enjoy this seasonal favorite with your loved ones and savor the warmth it brings to your table.

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