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Bacon Pumpkin Parmesan Risotto

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This creamy and comforting risotto combines the rich flavors of bacon and pumpkin, making it a perfect dish for autumn gatherings.

Ingredients

Scale
  • 1 cup Arborio rice
  • 4 cups chicken or vegetable broth
  • 1 cup pumpkin puree
  • 1/2 cup grated Parmesan cheese
  • 4 strips of bacon, diced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Fresh parsley for garnish

Instructions

  1. Sauté the Bacon: In a large pot, heat your tablespoon of olive oil over medium heat. Add the diced bacon and cook until it’s crispy, about 5-7 minutes. Remove the bacon bits with a slotted spoon and set them aside on a paper towel to absorb excess grease.
  2. Cook the Aromatics: In the same pot, keep the bacon drippings. Add the finely chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and let it sauté for an additional minute.
  3. Toast the Rice: Add the Arborio rice directly into the pot, stirring well to coat each grain in the bacon fat. Toast the rice for about 2-3 minutes until slightly translucent.
  4. Introduce the Broth: Begin adding the warm broth, one ladleful at a time. Stir frequently, allowing the rice to absorb the liquid before adding the next ladle for about 18-20 minutes.
  5. Pumpkin Perfection: Once the rice is al dente, stir in the pumpkin puree until fully combined. Then, fold in the grated Parmesan cheese and adjust seasoning with salt and pepper to taste.
  6. Finish Strong: Finally, add the crispy bacon back into the pot, mixing gently. Sprinkle some extra Parmesan cheese on top if you like.

Notes

Serve immediately for the best creamy texture. Pairs well with a side salad or crusty bread.

Nutrition

Keywords: risotto, pumpkin, bacon, comfort food, Italian cuisine

Find it online: https://rusticflavor.com/one-pan-bacon-pumpkin-parmesan-risotto/

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