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Pumpkin Risotto with Bacon & Parmesan

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A creamy, dreamy pumpkin risotto with bacon and Parmesan, perfect for cozy fall evenings.

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
  • Freshly cracked black pepper
  • 1 cup arborio rice
  • ½ cup white wine
  • 2 tbsp butter
  • 1 tbsp honey
  • ¾ cup freshly grated Parmesan cheese

Instructions

  1. Prepare your stock by warming it in a saucepan over low heat.
  2. Cook the bacon in a large, heavy-bottomed pot over medium heat until crispy, about 5-7 minutes.
  3. Sauté the finely diced onion in the bacon fat for about 3-4 minutes until translucent.
  4. Add the arborio rice and toast it gently in the onion mixture for 1-2 minutes.
  5. Pour in the white wine and let it simmer until most has evaporated.
  6. Incorporate the warm stock one ladle at a time, stirring frequently for about 20 minutes.
  7. Mix in the pumpkin puree, thyme sprigs, and the cooked bacon, adjusting seasoning as needed.
  8. Finish with butter and Parmesan, stirring until melted and combined.

Notes

For a vegetarian option, substitute bacon with turkey bacon or omit it altogether.

Nutrition

Keywords: pumpkin risotto, bacon risotto, fall recipes, comforting meals

Find it online: https://platefulkitchen.com/pumpkin-risotto-with-bacon-parmesan/