Pumpkin Risotto with Bacon & Parmesan Recipe

If you’re looking for a recipe that’s luxurious, creamy, and totally crowd-pleasing, Pumpkin Risotto with Bacon & Parmesan will absolutely steal the show! This is the kind of dish that wraps you up in coziness, with sweetness from pumpkin, savory depth from crispy bacon, and a generous flurry of nutty Parmesan. Whether you’re cooking for a special fall dinner party or just want to treat yourself to restaurant-level comfort food, this risotto is proof that good things happen when you stir a little love into every bite.

this Recipe

Ingredients You’ll Need

Simple, quality ingredients really make this dish shine. Each one brings its unique flavor, color, or creamy richness — together, they’re pure perfection.

• Pumpkin Puree: Adds creamy texture and subtle sweetness, and gives the risotto its signature golden color.
• Arborio Rice: This short-grain rice is essential for classic risotto creaminess, releasing starch as it cooks.
• Chicken or Vegetable Broth: Use a flavorful, low-sodium broth to keep things well-seasoned but not too salty.
• Bacon: Crisps up beautifully, delivering smoke and salt that play perfectly against the pumpkin.
• Parmesan Cheese: Freshly grated Parmesan melts in for that irresistible nutty finish — don’t skimp here!
• Onion: A finely diced onion provides a gentle aromatic base for the risotto.
• Garlic: Just a couple cloves, sautéed until fragrant, add delicious savory depth.
• Dry White Wine: Adds brightness and balances the richness — a splash is all you need.
• Butter: A finishing pat of butter ensures that ultra-silky final texture.
• Fresh Sage (optional): Classic with pumpkin, sage adds an herby, earthy flair if you’re looking to impress.
• Salt & Pepper: Essential for seasoning everything to perfection.

How to Make Pumpkin Risotto with Bacon & Parmesan

Step 1: Prepare the Broth

Start by bringing your chicken or vegetable broth to a low simmer in a saucepan. Keeping your broth warm is crucial — it helps the risotto cook smoothly, letting the rice absorb liquid slowly for the most creamy texture.

Step 2: Cook the Bacon

In a large sauté pan or Dutch oven, cook the bacon pieces over medium heat until crispy. Transfer the bacon to a plate lined with paper towels, letting the fat stay behind in the pan. That bacon fat is liquid gold and will infuse the rice with even more flavor.

Step 3: Sauté Onion and Garlic

Add the finely chopped onion to the bacon fat and cook until softened and translucent, about 3 minutes. Stir in the minced garlic and cook for just another minute, being careful not to let it brown — you want gentle aromatics, not bitterness.

Step 4: Toast the Arborio Rice

Stir the arborio rice into the onion and garlic mixture, letting it toast for 1 to 2 minutes. This helps coat each grain with fat, creating a nutty foundation and setting the stage for a classic Pumpkin Risotto with Bacon & Parmesan.

Step 5: Deglaze with Wine

Pour in the dry white wine and stir, scraping any tasty browned bits from the bottom of the pan. Let the wine simmer until mostly evaporated — this step adds a hint of acidity to balance all the creamy flavors.

Step 6: Add Broth Gradually

This is where the magic happens! Add a ladleful of warm broth to the rice, stirring until it’s mostly absorbed. Continue adding broth, one ladle at a time, stirring frequently and allowing each addition to absorb before adding more. This process should take about 18–20 minutes, resulting in perfectly al dente grains and a luscious, creamy sauce.

Step 7: Stir in Pumpkin and Finish

Once the rice is just shy of tender, stir in the pumpkin puree and most of the Parmesan cheese, along with a knob of butter. Fold in the crispy bacon (save some for topping!) and adjust salt and pepper to taste. If you’re using sage, add a little now for that signature earthy punch.

Step 8: Serve Immediately

Risotto waits for no one! Dish up your Pumpkin Risotto with Bacon & Parmesan while piping hot, garnished with the reserved bacon, extra Parmesan, and fresh herbs if desired. Creamy, savory, and golden — it’s ready to wow.

How to Serve Pumpkin Risotto with Bacon & Parmesan

Garnishes

The finishing touches make this risotto feel extra special. Classic options include a final sprinkle of freshly grated Parmesan, a scattering of crispy bacon, and ribbons of fresh sage or parsley. For a pop of color (and flavor), try a light drizzle of good olive oil or even some toasted pumpkin seeds for crunch.

Side Dishes

Since Pumpkin Risotto with Bacon & Parmesan is pretty rich, keep sides light and fresh. A simple arugula salad with lemon vinaigrette, roasted green beans, or steamed asparagus all make perfect companions. Warm, crusty bread for scooping up every last creamy bite never goes out of style, either!

Creative Ways to Present

If you want to wow your guests, serve the risotto in hollowed-out small pumpkins or squash halves for an adorable fall centerpiece. Mound it into shallow bowls for a cozy, rustic vibe, or use ring molds for elegant, restaurant-style plating. A final flourish of microgreens or herb oil turns the dish into a showstopper.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Pumpkin Risotto with Bacon & Parmesan to an airtight container and store it in the refrigerator for up to 3 days. The flavors deepen overnight, so leftovers are truly something to look forward to!

Freezing

Risotto’s creamy texture is best enjoyed fresh, but you can freeze leftovers in a pinch. Portion into individual airtight containers, leaving a little space for expansion, and freeze for up to 1 month. Thaw in the fridge overnight before reheating.

Reheating

To bring leftover risotto back to life, spoon it into a saucepan with a splash of broth or water to loosen it up. Warm gently over low heat, stirring constantly until creamy and heated through. If you want, add a little extra Parmesan and butter just before serving for ultra-silky results.

FAQs

Can I use canned pumpkin instead of homemade puree?

Absolutely! High-quality canned pumpkin works beautifully in Pumpkin Risotto with Bacon & Parmesan. Just make sure you use pure pumpkin puree, not pumpkin pie filling — the latter is sweetened and spiced.

Is it possible to make this risotto vegetarian?

Definitely! For a vegetarian Pumpkin Risotto with Bacon & Parmesan, simply omit the bacon or use your favorite plant-based bacon alternative. Use vegetable broth instead of chicken broth to keep everything meat-free.

Do I have to use Arborio rice, or are there substitutes?

Arborio is the gold standard for risotto, but Carnaroli or Vialone Nano are great alternatives — they’ll give you the same creamy results. Regular long-grain rice doesn’t deliver the same texture, so it’s worth picking up the real deal if you can!

Can I make the risotto ahead and reheat before serving?

Risotto really shines when served immediately, but you can make it partway (up through adding about three-quarters of the broth), then cool and refrigerate. When ready to serve, finish cooking with the remaining broth and stir in pumpkin, bacon, and Parmesan right at the end for fresh flavor.

What can I add to make this dish even more festive?

Try mixing in toasted pecans or walnuts for a crunchy, nutty twist, or finish with a drizzle of balsamic glaze for tangy contrast. Diced roasted apples or pears also add a wonderful hint of sweetness to the finished dish.

Final Thoughts

This Pumpkin Risotto with Bacon & Parmesan is pure comfort in a bowl — rich, savory, and with just the right touch of sweetness. Give it a try for your next cozy meal or special dinner and let the magic of these simple ingredients whisk you away. Can’t wait for you to taste every spoonful!

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