Indulgent Pumpkin Bacon Parmesan Risotto for Cozy Nights

Pumpkin Bacon Parmesan Risotto perfectly captures autumn's cozy essence with creamy pumpkin, savory bacon, and rich Parmesan.

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Prep Time 15

Cook Time 30

Resting Time 5

Total Time 50

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Risotto

2 tablespoons Olive Oil Substitute with butter for extra flavor.
4 slices Bacon For a vegetarian option, use toasted walnuts or smoked paprika.
1 medium Onion Yellow or white onions work best.
2 cloves Garlic Minced; adjust to taste.
1.5 cups Arborio Rice Essential for creamy texture.
0.5 cups Dry White Wine Replace with additional broth for non-alcoholic version.
4 cups Chicken Broth Use vegetable broth for vegetarian adaptation.
1 cup Pumpkin Puree Homemade roasted pumpkin puree is best.
1 cup Parmesan Cheese Pecorino Romano or Grana Padano can be substitutes.
0.75 cups Heavy Cream Omit for lighter version or use coconut cream for non-dairy.
2 tablespoons Unsalted Butter Enhances flavor and gives glossy finish.
0.25 teaspoon Ground Nutmeg Use freshly grated for better flavor.
to taste Salt and Pepper Adjust according to preference.
for garnish Fresh Sage Leaves Optional; thyme works well too.

For Serving

2 slices Crispy Bacon Reserve some for garnishing.
to taste Extra Parmesan Sprinkle on top before serving.
as needed Crusty Bread Serve alongside.

Equipment

heavy-bottomed pot

Method

Step-by-Step Instructions

In a heavy-bottomed pot, heat olive oil over medium heat. Cook diced bacon until crispy, about 5-7 minutes. Reserve fat in the pot.
Lower the heat slightly, add chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic, sauté for another minute.
Stir in Arborio rice, coating each grain in oil and bacon fat. Toast for 2-3 minutes until slightly translucent.
Pour in white wine, stirring constantly until fully absorbed, about 2-3 minutes.
Gradually add warm chicken broth, about 1 cup at a time, stirring continuously for 20-25 minutes total.
Taste the rice; it should be al dente. Adjust liquid as needed until desired texture is reached.
Stir in pumpkin puree and heat through for about 2 minutes.
Remove from heat, stir in heavy cream, Parmesan cheese, and butter until creamy and well combined.
Fold in most of the crispy bacon, reserving some for garnishing.
Let the risotto rest for a few minutes before serving.
Spoon risotto into bowls, garnish with reserved bacon, extra Parmesan, and sage leaves.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 3000IUVitamin C: 3mgCalcium: 150mgIron: 2mg

Notes

Constantly stir for creamy texture, and use warm broth for best results. Let it rest before serving to enhance flavors.

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