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Pumpkin Bacon Parmesan Risotto

Indulgent Pumpkin Bacon Parmesan Risotto for Ultimate Comfort

This Pumpkin Bacon Parmesan Risotto evokes warmth and nostalgia with its creamy texture and savory flavors.
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 500

Ingredients
  

For the Risotto Base
  • 2 tablespoons Olive Oil Can be swapped with unsalted butter.
  • 4 slices Bacon Essential for smoky flavor; omit for vegetarian.
  • 1 medium Onion Can substitute with shallots for milder flavor.
  • 2 cloves Garlic Fresh garlic is preferred.
  • 1 cup Arborio Rice Key for creamy texture; do not substitute.
  • ½ cup Dry White Wine Use vegetable broth for non-alcoholic version.
  • 4 cups Chicken Broth Vegetable broth for vegetarian alternative.
For the Pumpkin Flavor
  • 1 cup Pumpkin Puree Homemade roasted pumpkin puree enhances flavor.
  • ½ cup Heavy Cream Coconut cream as a dairy-free substitute.
  • ¼ teaspoon Ground Nutmeg Cinnamon can be an alternative spice.
For the Finishing Touches
  • 1 cup Parmesan Cheese Pecorino Romano as a variation.
  • 2 tablespoons Butter Omit for vegan version.
  • Salt and Black Pepper Season to taste.
  • ¼ cup Fresh Sage Leaves Substitute with thyme or parsley if desired.

Equipment

  • Large Pot

Method
 

Cooking Steps
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add diced bacon and sauté for 5–7 minutes until crispy and golden. Once done, remove the bacon and set aside, leaving the rendered fat in the pot.
  2. In the same pot, add the finely chopped onion to the reserved bacon fat. Cook for 4–5 minutes until the onion is soft and translucent. Then, add minced garlic and sauté for another minute until fragrant.
  3. Stir in 1 cup of Arborio rice into the pot, mixing well with the onions and garlic. Cook for 2–3 minutes until the rice turns slightly translucent.
  4. Pour in ½ cup of dry white wine to deglaze the pot, stirring constantly. Allow the wine to absorb completely for about 2 minutes.
  5. Begin adding 4 cups of warm broth, one cup at a time, stirring frequently. Wait for each cup to be absorbed before adding the next, approximately 20–25 minutes total.
  6. Once the rice is nearly al dente, stir in 1 cup of pumpkin puree and mix thoroughly for 2–3 minutes.
  7. Remove the pot from heat and stir in ½ cup of heavy cream, 1 cup of grated Parmesan cheese, 2 tablespoons of butter, and the reserved crispy bacon. Finish with ground nutmeg, salt, and pepper.
  8. Let the risotto rest for about 5 minutes before serving. Serve hot, garnished with extra bacon bits, Parmesan cheese, and fresh sage leaves.

Nutrition

Serving: 1cupCalories: 500kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 3000IUVitamin C: 5mgCalcium: 250mgIron: 2mg

Notes

The risotto can be made ahead; consider leaving out the cream and cheese until serving for best texture.

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