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Pumpkin Risotto with Bacon and Parmesan: A Comforting Dish for Every Occasion

Pumpkin Risotto with Bacon and Parmesan
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A velvety pumpkin risotto with crispy bacon and nutty Parmesan, blending sweet and savory flavors in a luxurious creamy texture. This seasonal dish makes an impressive main or side for fall gatherings.

Ingredients

Scale
  • 1.5 cups Arborio rice
  • 4 cups chicken or vegetable stock (warm)
  • 1 cup pumpkin puree (not pie filling)
  • 6 oz bacon (diced)
  • 1 small onion (finely diced)
  • 2 garlic cloves (minced)
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 tsp fresh sage (chopped)
  • 1/2 tsp nutmeg
  • Salt and pepper to taste
  • 1/4 cup toasted pumpkin seeds (for garnish)

Instructions

  1. Cook bacon: In large skillet, cook bacon until crisp. Remove with slotted spoon, leaving 1 tbsp fat in pan.
  2. Sauté aromatics: Add onion to bacon fat, cook 3 minutes until soft. Add garlic and sage, cook 1 minute more.
  3. Toast rice: Stir in rice, coating with fat. Cook 2 minutes until slightly translucent.
  4. Deglaze: Pour in wine, stirring until absorbed.
  5. Add stock: Begin adding warm stock 1/2 cup at a time, stirring constantly until absorbed before adding more.
  6. Incorporate pumpkin: After 15 minutes, stir in pumpkin puree and nutmeg with last stock addition.
  7. Finish: When rice is al dente (about 20 mins total), remove from heat. Stir in butter and Parmesan. Season to taste.
  8. Serve: Top with crispy bacon, pumpkin seeds, and extra Parmesan.

Notes

  • Keep stock simmering nearby for even cooking
  • For vegetarian version, omit bacon and use vegetable stock
  • Add 1/2 cup roasted cubed pumpkin for texture
  • Stir in a splash of cream for extra richness
  • Leftovers make excellent arancini (fried risotto balls)

Nutrition

Find it online: https://us.recipesfood.org/pumpkin-risotto-with-bacon-and-parmesan/

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