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Pumpkin Bacon Parmesan Risotto Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://zarameals.com/pumpkin-bacon-parmesan-risotto-recipe/