Cozy Pumpkin Risotto with Bacon & Parmesan Bliss

This Pumpkin Risotto with Bacon & Parmesan combines creamy rice and crispy bacon, creating a comforting fall dish.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive Oil Provides a smooth base for sautéing
4 ounces Bacon Adds a savory crunch
1 medium Onion Sauté until translucent
2 cloves Garlic Do not burn

For the Risotto

1 cup Arborio Rice Essential for creamy texture
1 cup Pumpkin Puree Can use fresh pumpkin
4 cups Chicken or Vegetable Broth Always warm before adding
½ cup Dry White Wine Can be omitted

For the Finishing Touches

½ cup Parmesan Cheese Can substitute with nutritional yeast
2 tablespoons Unsalted Butter Can be omitted
to taste Salt Essential seasoning
to taste Black Pepper Essential seasoning
2 tablespoons Fresh Parsley For garnish

Equipment

Large deep pan

Method

Step‑by‑Step Instructions

Heat olive oil in a large pan, cook diced bacon until crispy, then remove and drain.
Sauté onion in the bacon fat until soft, add garlic and cook until fragrant.
Toast Arborio rice in the pan for 2-3 minutes until slightly translucent.
Deglaze the pan with white wine until absorbed.
Add warm broth gradually, stirring frequently until absorbed, about 18-20 minutes.
Stir in pumpkin puree and cook for 2 minutes.
Remove from heat and mix in butter, Parmesan, and bacon.
Season with salt and pepper, garnish with parsley, and serve warm.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 18gSaturated Fat: 8gCholesterol: 30mgSodium: 800mgPotassium: 300mgFiber: 4gSugar: 4gVitamin A: 1500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Keep broth warm for best results. Stir constantly to avoid sticking. Taste and adjust seasoning as needed.

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