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Pumpkin Risotto with Bacon & Parmesan

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Creamy pumpkin risotto infused with the savory flavors of crispy bacon and rich Parmesan cheese. A comforting and hearty dish perfect for fall evenings.

Ingredients

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  • 1 tablespoon olive oil
  • 4 slices bacon, chopped
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 3 cups chicken broth, kept warm
  • 1 cup canned pumpkin puree
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter
  • Salt and pepper, to taste
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Heat olive oil in a large pan over medium heat. Add chopped bacon and cook until crispy. Remove bacon and set aside, leaving the fat in the pan.
  2. Add chopped onion to the pan and cook until softened, about 3-4 minutes. Stir in garlic and cook for another 30 seconds.
  3. Add Arborio rice and stir to coat with the oil. Cook for 1-2 minutes until the edges of the rice become translucent.
  4. Pour in the white wine and cook, stirring constantly, until the wine is fully absorbed.
  5. Add the warm chicken broth one ladle at a time, stirring continuously. Wait until the liquid is mostly absorbed before adding more. Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.
  6. Stir in the pumpkin puree and cooked bacon. Heat through for 2-3 minutes.
  7. Remove from heat and stir in Parmesan cheese and butter. Season with salt and pepper to taste.
  8. Garnish with fresh parsley if desired and serve warm.

Notes

  • Use freshly grated Parmesan for the best flavor.
  • You can substitute vegetable broth for chicken broth to make it vegetarian (omit bacon as well).
  • Add a pinch of nutmeg for extra depth of flavor.

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