This recipe for Pumpkin Risotto with Bacon & Parmesan is the very definition of cozy, chic fall comfort food. Creamy, vibrant pumpkin puree melts into tender Arborio rice, all brought to life by salty, crispy bacon and a blizzard of nutty Parmesan. The warmth and richness in every spoonful make it a dish that begs to be shared with friends and family, whether gathered around a casual table or making a special night in. If you crave weeknight recipes that feel like a hug in a bowl, this one is about to become your new obsession.

Pumpkin Risotto with Bacon & Parmesan Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Pumpkin Risotto with Bacon & Parmesan is that it builds big flavor from a handful of kitchen staples. Each ingredient plays a starring role, lending either creaminess, savoriness, color, or crunch to the finished dish. Here’s what you’ll need—and why you’ll want each one on board:

Arborio rice: This short-grain rice is the heart of risotto, plumping up luxuriously for that signature creamy texture.
Pumpkin puree: Adds a gorgeous orange hue and sweet, earthy flavor that melds beautifully with the other ingredients.
Bacon: Provides a salty, smoky crunch that contrasts beautifully with the creamy rice.
Parmesan cheese: Brings glorious umami depth and helps finish the risotto with a silky finish.
Onion: A mild aromatic base that bolsters the flavor layers without taking over.
Garlic: Infuses every bite with subtle warmth and complexity.
Chicken or vegetable broth: The savory liquid that slowly coaxes the rice to creamy perfection.
Dry white wine: Adds tang and brightness, balancing out the richness (optional but recommended).
Olive oil: Helps sauté the aromatics and start the rice on its journey.
Salt and pepper: For seasoning all those glorious flavors just right.
Fresh sage or parsley: An optional but lovely finish for a burst of color and a fragrant flourish.

How to Make Pumpkin Risotto with Bacon & Parmesan

Step 1: Crisp the Bacon

Begin by setting a large, heavy saucepan or Dutch oven over medium heat. Add your bacon pieces and cook until golden and tantalizingly crisp. Scoop them out with a slotted spoon and let them drain on a paper towel. Don’t discard that beautiful rendered fat—it’ll come in handy for the next step and bring a smoky base to your risotto.

Step 2: Sauté the Aromatics

To the bacon fat, add a drizzle of olive oil if needed, then toss in the chopped onion. Cook gently, stirring often until the onion softens and turns translucent, about 3–4 minutes. Add the garlic and sauté just until fragrant, keeping a watchful eye so nothing browns or burns.

Step 3: Toast the Rice

Pour the Arborio rice into the pan with the aromatics, stirring thoroughly so each grain gets a glossy coating. Let the rice toast for a minute or two, watching it become a little translucent around the edges—this simple step wakes up the natural flavors and sets the stage for a creamy risotto.

Step 4: Deglaze with Wine

Now, pour in the dry white wine, scraping any tasty brown bits from the bottom of the pan. Let it bubble away, stirring, until nearly all the liquid has evaporated. The wine adds zippy acidity and depth, but you can skip it if you prefer and just move ahead with broth.

Step 5: Add the Pumpkin and Broth

Stir in the pumpkin puree, then start adding your warm broth one ladleful at a time. Each time the liquid is mostly absorbed, add another ladle. This patient, slow-cooked process transforms the rice into a lusciously creamy base filled with the autumnal flavor of pumpkin. Keep stirring fairly frequently for even cooking and that classic risotto creaminess.

Step 6: Finish with Bacon & Parmesan

When the rice is just tender with a slight bite and perfectly coated in thick, creamy sauce, turn off the heat. Stir in plenty of grated Parmesan and most of the crispy bacon, saving a handful to sprinkle on top. Taste and season with salt and black pepper as needed. Your Pumpkin Risotto with Bacon & Parmesan is now ready for its big finish!

How to Serve Pumpkin Risotto with Bacon & Parmesan

Garnishes

For that final flourish, top each bowl with more bacon, a generous snowfall of freshly grated Parmesan, and a shower of chopped fresh sage or parsley. The herby greens and salty cheese bring each spoonful to life with added color and flavor.

Side Dishes

This risotto is certainly the star of the table, but it shines even brighter with a crisp green salad—think arugula, apple, and toasted walnuts—or simply some roasted autumn vegetables. A few slices of crusty bread are all you need to swipe the plate clean and soak up any lavish, cheesy sauce.

Creative Ways to Present

When you want a little extra drama, try serving Pumpkin Risotto with Bacon & Parmesan in a hollowed-out roasted mini pumpkin or acorn squash for the ultimate edible bowl. Or, spoon small portions onto a platter with extra bacon bits and herbs for a crowd-pleasing appetizer at your next dinner party or holiday feast.

Make Ahead and Storage

Storing Leftovers

If you have leftover Pumpkin Risotto with Bacon & Parmesan, transfer it to an airtight container and get it into the fridge within two hours of serving. It will stay fresh for 3 to 4 days and makes a luxurious lunch or quick dinner later in the week.

Freezing

Risotto is best eaten fresh, but you can freeze it if needed. Spoon cooled risotto into freezer-safe containers, leaving a little room for expansion. Freeze for up to 2 months. The texture may become a bit softer upon thawing, but the flavor will still hit the spot.

Reheating

To bring leftover Pumpkin Risotto with Bacon & Parmesan back to glory, heat it gently in a saucepan with a splash of broth, water, or milk to loosen it. Stir well and warm just until heated through—for best results, add a fresh sprinkle of Parmesan and a crumble of bacon on top before serving.

FAQs

Can I use canned pumpkin for this recipe?

Absolutely! Canned pumpkin puree is a huge time saver and works beautifully in Pumpkin Risotto with Bacon & Parmesan. Just make sure you’re grabbing pure pumpkin, not pumpkin pie filling, which includes sweeteners and spices.

What is the best substitute for Arborio rice?

If you don’t have Arborio on hand, look for other short-grain Italian varieties like Carnaroli or Vialone Nano. These will also yield that creamy, classic risotto texture. Long grain rice won’t deliver the same results, so stick to the real deal if you can.

Can I make this risotto vegetarian?

Definitely! Simply leave out the bacon and use vegetable broth. For extra flavor, consider adding sautéed mushrooms or toasted pine nuts as a finishing touch—you’ll still enjoy a luxurious, satisfying Pumpkin Risotto with Bacon & Parmesan.

What kind of wine pairs well with this dish?

Dishes like this call out for a light, crisp white wine such as Pinot Grigio, Sauvignon Blanc, or even a lightly oaked Chardonnay. Their zesty acidity cuts through the richness of the Parmesan and bacon, making each bite even more memorable.

Can I double the recipe for a crowd?

Yes, Pumpkin Risotto with Bacon & Parmesan scales up nicely. Just use a wide pot or Dutch oven and be prepared for a bit more stirring to ensure even, creamy cooking. Serve immediately for best results, straight from the stovetop to the table!

Final Thoughts

There’s a special kind of magic in sharing Pumpkin Risotto with Bacon & Parmesan with loved ones—the creamy texture, the punch of bacon, the shower of Parmesan, all tucked into one dreamy bowl. Give this recipe a try and let it become your go-to autumn comfort food. You’ll be back for seconds, I promise!