Description
Pumpkin Risotto with Bacon & Parmesan is a comforting dish that embodies the flavors of fall. This creamy risotto combines the sweetness of pumpkin, the savory crunch of crispy bacon, and the sharpness of parmesan cheese for a delightful balance. Perfect for weeknight dinners or festive gatherings, this dish is easy to prepare and sure to impress your guests. Each spoonful is a warm hug on a chilly evening, making it a new favorite in your kitchen.
Ingredients
Scale
- ½ lb bacon, diced
- 1 small onion, finely diced
- 1 qt stock (vegetable or chicken)
- 1 cup pumpkin puree
- 1 cup arborio rice
- ½ cup white wine
- 2 tbsp butter
- ¾ cup freshly grated parmesan cheese
Instructions
- In a Dutch oven, cook diced bacon over medium heat until crispy; transfer to paper towels.
- Sauté onions in the bacon fat until softened. Heat stock separately and whisk in pumpkin puree.
- Add thyme, salt, pepper, and arborio rice to onions; toast for one minute.
- Stir in white wine until absorbed. Gradually add warm stock one ladle at a time, stirring constantly until all liquid is absorbed (20-25 minutes).
- Remove thyme sprigs; stir in butter and parmesan until melted. Garnish with crispy bacon and serve hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 420
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 40mg