Description
Pumpkin Risotto with Bacon & Parmesan is a rich, creamy dish that perfectly captures the essence of autumn. This delightful risotto combines smooth pumpkin puree with crispy bacon and savory parmesan cheese, creating a comforting meal ideal for cozy dinners or festive gatherings. Enhanced by fresh thyme and a touch of honey, this recipe elevates traditional risotto to gourmet status while remaining easy to prepare.
Ingredients
Scale
- ½ lb bacon, diced
- 1 small onion, finely diced
- 1 qt vegetable or chicken stock
- 1 cup pumpkin puree
- 1 small bunch fresh thyme sprigs
- 1 cup arborio rice
- ½ cup white wine
- 2 tbsp butter
- ¾ cup freshly grated parmesan cheese
Instructions
- Cook the diced bacon in a Dutch oven over medium heat until crispy, then transfer to paper towels.
- Sauté the onion in the bacon fat until soft. Meanwhile, heat the stock in another saucepan.
- Add thyme and arborio rice to the onions; toast for one minute.
- Pour in white wine and stir until absorbed. Gradually add warm stock, stirring frequently until absorbed each time (about 20-25 minutes).
- Remove thyme, then stir in butter, honey, and parmesan until melted. Serve hot garnished with crispy bacon and extra parmesan.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 4g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg