Pumpkin Risotto with Bacon & Parmesan: A Cozy, Indulgent Delight
Enjoy a rich and creamy pumpkin risotto that combines the savory flavors of bacon and the sharpness of parmesan for a dish that’s perfect for cozy evenings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups chicken broth
- 1 cup pumpkin puree
- 1 medium onion, diced
- 4 ounces bacon, chopped
- 1 cup grated parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large saucepan, heat olive oil over medium heat. Add chopped bacon and cook until crispy.
- Stir in the onion and garlic, cooking until softened.
- Add Arborio rice, stirring to coat with oil and bacon fat, and toast for a couple of minutes.
- Gradually add the chicken broth, one ladle at a time, stirring frequently until absorbed before adding more.
- Once the rice is creamy and al dente, mix in the pumpkin puree and parmesan cheese.
- Season with salt and pepper to taste. Serve warm.
Notes
- For a vegetarian option, omit the bacon and use vegetable broth.
- Garnish with additional parmesan and fresh herbs if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 20mg