Description
Creamy, comforting risotto infused with velvety pumpkin, crispy bacon, and savory Parmesan. It’s a beautiful blend of fall flavors in a dish that feels indulgent and cozy—perfect for a dinner party or a comforting family meal.
Ingredients
1 lb bacon, diced
2 small onions, finely diced
2 quarts vegetable or chicken stock
2 cups pumpkin puree
1 bunch fresh thyme sprigs, tied in kitchen twine
Kosher salt, to taste
Freshly cracked black pepper, to taste
2 cups arborio rice
1 cup white wine
4 tbsp butter
2 tbsp honey
1½ cups freshly grated Parmesan cheese
Instructions
In a large pot, cook bacon until crisp. Remove and set aside, leaving drippings in the pot.
Add onions to the bacon fat and sauté until soft and translucent.
In a separate saucepan, keep the stock warm over low heat.
Stir the arborio rice into the onions and cook for 1–2 minutes until slightly toasted.
Pour in white wine and stir until absorbed.
Begin adding warm stock one ladle at a time, stirring constantly. Let each addition absorb before adding the next.
After half the stock has been added, stir in pumpkin puree and the thyme bundle.
Continue adding stock and stirring until rice is creamy and al dente (about 20–25 minutes total).
Remove thyme. Stir in butter, honey, Parmesan, and cooked bacon. Season with salt and pepper.
Serve warm, garnished with extra Parmesan or thyme if desired.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
Nutrition
- Calories: 430
- Fat: 22g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 15g