Pumpkin Risotto with Bacon & Parmesan
A creamy and comforting risotto infused with pumpkin puree, crispy bacon, and topped with freshly grated Parmesan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- ½ lb bacon, diced
- 1 small onion, finely diced
- 1 qt stock (vegetable or chicken)
- 1 cup pumpkin puree
- 1 small bunch fresh thyme sprigs, tied in kitchen twine
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 1 cup arborio rice
- ½ cup white wine
- 2 tbsp butter
- 1 tbsp honey
- ¾ cup freshly grated Parmesan cheese
Instructions
- Prepare your ingredients by gathering all necessary items and warming the stock.
- Cook the bacon in a large Dutch oven until crispy, about 5-7 minutes.
- Sauté the onions in bacon fat until translucent, about 4-5 minutes.
- Toast the arborio rice in the pan for 1-2 minutes until coated.
- Add the white wine and stir until mostly absorbed.
- Gradually add warm stock, one ladleful at a time, stirring until absorbed.
- Fold in the pumpkin puree, crispy bacon, and thyme.
- Finish with butter, honey, and Parmesan cheese, adjusting seasonings.
Notes
Serve immediately for best texture. You can customize with different herbs or cheeses.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pumpkin risotto, comfort food, autumn recipes, bacon, parmesan
Find it online: https://butteredtable.com/pumpkin-risotto-with-bacon-parmesan/