Ingredients
Equipment
Method
Cooking Steps
- 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.
- 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.
- 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.
- Pour in ½ cup of dry white wine to deglaze the pot, stirring constantly. Allow the wine to absorb completely for about 2 minutes.
- 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.
- Once the rice is nearly al dente, stir in 1 cup of pumpkin puree and mix thoroughly for 2–3 minutes.
- 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.
- Let the risotto rest for about 5 minutes before serving. Serve hot, garnished with extra bacon bits, Parmesan cheese, and fresh sage leaves.
Nutrition
Notes
The risotto can be made ahead; consider leaving out the cream and cheese until serving for best texture.