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Pumpkin Risotto with Bacon & Parmesan

Creamy Pumpkin Risotto with Bacon & Parmesan for Fall Comfort

Indulge in this comforting Pumpkin Risotto with Bacon & Parmesan, an exquisite fall dish that combines creamy pumpkin puree and smoky bacon.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto
  • 2 tablespoons Olive Oil Base for sautéing ingredients.
  • 4 slices Bacon Provides savory crunch and smoky notes.
  • 1 medium Onion Acts as the aromatic base.
  • 2 cloves Garlic Infuses the dish with warmth.
  • 1 cup Arborio Rice Ensures a creamy texture.
  • 1 cup Pumpkin Puree Adds sweetness and vibrant color.
  • 3-4 cups Chicken or Vegetable Broth Provides moisture and flavor.
  • ½ cup Dry White Wine Adds complexity and deglazes the pan.
  • ½ cup Parmesan Cheese Finishes the risotto with nuttiness.
  • 2 tablespoons Unsalted Butter Enhances richness.
  • to taste Salt Essential for seasoning.
  • to taste Freshly Ground Black Pepper Essential for seasoning.
  • for garnish Fresh Parsley Adds freshness and color.

Equipment

  • Large pan

Method
 

Step-by-Step Instructions
  1. In a large pan, heat 2 tablespoons of olive oil over medium heat. Add diced bacon and sauté for about 5–7 minutes until crispy.
  2. In the same pan, add one finely chopped onion and sauté for 3–4 minutes until translucent. Add 2 minced garlic cloves and stir for another minute.
  3. Stir in 1 cup of Arborio rice and sauté for about 2 minutes until slightly toasted.
  4. Pour in ½ cup of dry white wine, stirring continuously until nearly absorbed, about 2-3 minutes.
  5. Gradually add 3-4 cups of warm broth, one ladle at a time, stirring constantly until absorbed. Cook for 18-20 minutes until al dente.
  6. Stir in 1 cup of pumpkin puree until combined and heated through.
  7. Remove from heat and stir in 2 tablespoons of unsalted butter and ½ cup of grated Parmesan cheese until creamy.
  8. Season with salt and freshly ground black pepper. Serve hot, garnished with freshly chopped parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 15gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 800mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 2000IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

Serve with a fresh arugula salad for a balanced meal. Can modify with favorite veggies or make it vegetarian.

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