Pumpkin Bacon Parmesan Risotto Recipe

Introduction

This Pumpkin Bacon Parmesan Risotto is a comforting fall dish that combines creamy risotto with savory bacon and the subtle sweetness of pumpkin. It’s perfect for cozy nights when you want a rich and flavorful meal that’s both elegant and easy to prepare.

Ingredients

• 1 tablespoon olive oil
• 4 slices bacon, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine (such as Pinot Grigio)
• 6 cups warm chicken broth, divided
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 cup heavy cream
• 2 tablespoons butter
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste
• Fresh sage leaves, for garnish (optional)

Instructions

1. Step 1: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving the bacon fat in the pot.
2. Step 2: Reduce the heat to medium-low. Add the chopped onion to the pot with the bacon fat and cook until softened and translucent, about 5 minutes, stirring occasionally to prevent burning. Add the minced garlic and cook for another minute until fragrant.
3. Step 3: Add the Arborio rice to the pot with the onion and garlic. Stir constantly for 2-3 minutes, until the rice is lightly toasted and translucent around the edges.
4. Step 4: Pour in the dry white wine and stir constantly until the wine is completely absorbed by the rice, about 2-3 minutes.
5. Step 5: Begin adding the warm chicken broth, one cup at a time. Stir constantly until each cup of broth is almost completely absorbed before adding the next. This process will take about 20-25 minutes.
6. Step 6: After about 20 minutes of adding broth, start tasting the rice. It should be al dente. If the rice is still too firm, continue adding broth, one half-cup at a time, until it reaches the desired consistency.
7. Step 7: Stir in the pumpkin puree and cook for another 2-3 minutes, until heated through.
8. Step 8: Remove the pot from the heat. Stir in the grated Parmesan cheese, heavy cream, butter, and ground nutmeg. Season with salt and freshly ground black pepper to taste.
9. Step 9: Stir in most of the cooked bacon, reserving a little for garnish.
10. Step 10: Let the risotto rest for a few minutes before serving.
11. Step 11: Serve the risotto immediately in bowls.
12. Step 12: Garnish with the reserved crispy bacon, extra grated Parmesan cheese, and fresh sage leaves if using.

Tips & Variations

• For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
• Try adding toasted pumpkin seeds on top for extra texture and a nutty crunch.
• If you want a deeper flavor, use homemade broth or add a splash of soy sauce when cooking the rice.
• Fresh sage leaves can be lightly sautéed in butter before garnishing to enhance their aroma.

Storage

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of broth or water and warm gently over low heat, stirring frequently until creamy again. Risotto is best enjoyed fresh but reheats well with a bit of added liquid.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, canned pumpkin pie filling contains added spices and sugars that can alter the flavor and texture of the risotto. Use plain pumpkin puree for the best results.

What type of rice is best for risotto?

Arborio rice is the most commonly used rice for risotto due to its high starch content, which creates the creamy texture risotto is known for. You can also use Carnaroli or Vialone Nano rice as alternatives.

Pumpkin Bacon Parmesan Risotto Recipe

Print Recipe

★★★★★

4.7 from 143 reviews

This Pumpkin Bacon Parmesan Risotto is a creamy, comforting dish perfect for fall. It combines savory bacon, smooth pumpkin puree, and rich Parmesan cheese in a velvety risotto that highlights seasonal flavors. The risotto is cooked on the stovetop with warm chicken broth and finished with butter and cream for an indulgent texture. Garnished with crispy bacon and fresh sage, it makes a delightful main or side that captures the essence of autumn.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Base Ingredients

• 1 tablespoon olive oil
• 4 slices bacon, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine (such as Pinot Grigio)
• 6 cups warm chicken broth, divided
• 1 cup pumpkin puree (not pumpkin pie filling)

Finishing Ingredients

• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 cup heavy cream
• 2 tablespoons butter
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste
• Fresh sage leaves, for garnish (optional)

Instructions

1. Cook the bacon: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add diced bacon and cook until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and place on paper towels to drain. Reserve the bacon fat in the pot.
2. Sauté onion and garlic: Lower heat to medium-low. Add finely chopped onion to the bacon fat and cook until softened and translucent, about 5 minutes, stirring occasionally. Add minced garlic and cook for another minute until fragrant.
3. Toast the rice: Add Arborio rice to the pot; stir constantly for 2-3 minutes until rice is lightly toasted and edges become translucent.
4. Deglaze with wine: Pour in dry white wine and stir continuously until fully absorbed by the rice, about 2-3 minutes.
5. Add broth gradually: Start adding warm chicken broth one cup at a time, stirring constantly. Wait until each cup is almost completely absorbed before adding the next. This process takes roughly 20-25 minutes.
6. Check doneness: After about 20 minutes, taste the risotto. It should be al dente; if still too firm, add broth in half-cup increments until desired texture is reached.
7. Incorporate pumpkin: Stir in pumpkin puree and cook for an additional 2-3 minutes until heated through.
8. Finish with cheese and cream: Remove the pot from heat. Stir in grated Parmesan cheese, heavy cream, butter, and ground nutmeg. Season with salt and freshly ground black pepper to taste.
9. Mix bacon in: Fold most of the cooked bacon into the risotto, reserving some for garnish.
10. Rest the risotto: Let the risotto rest for a few minutes off heat to meld flavors.
11. Serve immediately: Spoon the risotto into bowls for serving.
12. Garnish and enjoy: Top with reserved crispy bacon, extra grated Parmesan, and fresh sage leaves if desired.

Notes

• Use warm chicken broth to ensure even cooking and prevent the risotto from cooling down during the stirring process.
• Do not rush adding the broth; gradual absorption is key to creamy risotto texture.
• Fresh sage leaves add a lovely herbal note—optional but recommended for garnish.
• If you prefer a vegetarian version, substitute vegetable broth and omit bacon, adding sautéed mushrooms for umami instead.
• Ensure pumpkin puree is pure and not pumpkin pie filling to avoid added sugars and spices that could alter flavor.
• Stirring continuously is important to release starch from the rice and achieve a creamy consistency.

Keywords: pumpkin risotto, bacon risotto, fall recipes, Parmesan risotto, creamy risotto, autumn comfort food, easy risotto recipe