Description

Creamy, comforting, and packed with flavor, this Pumpkin Risotto with Bacon & Parmesan brings together tender arborio rice, smoky bacon, sweet pumpkin, and a generous shower of parmesan cheese. Perfect for chilly evenings, this dish is a beautiful autumnal main course or a standout side, delivering both elegance and cozy vibes.

Ingredients

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For the Risotto:

1 cup arborio rice
2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 cup canned pumpkin puree (not pumpkin pie filling) or 1 cup roasted & mashed fresh pumpkin
4 cups low-sodium chicken or vegetable broth
1/2 cup dry white wine
1/4 teaspoon ground nutmeg
Salt & black pepper, to taste

For the Bacon:

4 slices bacon, chopped

For the Finish:

1/2 cup freshly grated Parmesan cheese, plus more for serving
2 tablespoons unsalted butter
Chopped fresh parsley, for garnish (optional)

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Instructions

Prepare the Broth: Pour the chicken or vegetable broth into a saucepan and heat over low. Keep it warm—adding warm broth helps the risotto cook evenly and stay creamy.
Cook the Bacon: In a large, heavy-bottomed skillet or Dutch oven over medium heat, cook the chopped bacon until crisp. Remove with a slotted spoon and drain on paper towels. Pour out most of the bacon fat, leaving about 1 tablespoon in the pan.
Sauté Aromatics: Add olive oil to the pan if needed. Add chopped onion and cook, stirring, until soft and translucent, about 3 minutes. Stir in garlic and cook for 1 minute more until fragrant.
Toast the Rice: Add arborio rice to the pan and stir well to coat the grains. Cook for 1-2 minutes, until the edges of the grains become translucent.
Deglaze with Wine: Pour in the white wine, scraping any brown bits from the bottom. Stir and cook until the wine is mostly absorbed.
Add Pumpkin & Spices: Stir in the pumpkin puree and nutmeg, mixing well with the rice.
Add Broth Gradually: Begin adding warm broth about 1/2 cup at a time, stirring frequently. Wait for most of the liquid to be absorbed before adding the next ladleful. Continue this process, stirring and adding more broth, until the rice is tender and creamy (about 20 minutes; you may not use all the broth).
Finish with Cheese & Butter: Remove the pan from heat. Stir in grated Parmesan, butter, and three-fourths of the cooked bacon. Taste and adjust with salt and pepper as needed.
Serve: Spoon risotto into bowls. Top with remaining bacon, extra Parmesan, and chopped parsley if desired. Serve hot and enjoy!

Notes

Use freshly grated Parmesan for best flavor.
You can substitute roasted butternut squash for the pumpkin puree if desired.
Make it vegetarian by omitting bacon and using vegetable broth.
The key to creamy risotto is stirring frequently and adding warm broth gradually.
Enjoy leftovers within two days—risotto is best fresh but reheats gently in the microwave with a splash of broth.

Nutrition

Serving Size: 1 cup
Calories: 420
Sugar: 4g
Sodium: 890mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 16g
Cholesterol: 35mg