Description

This creamy, comforting risotto blends sweet pumpkin puree with crispy bacon and nutty Parmesan cheese for the perfect cozy fall dish, ideal for both casual dinners and special gatherings.

Ingredients

1 1/2 cups Arborio rice
1 cup pumpkin puree
6 slices bacon, chopped
3/4 cup freshly grated Parmesan cheese
1 medium onion, finely chopped
2 cloves garlic, minced
4 cups chicken or vegetable broth, kept warm
1/2 cup dry white wine (optional)
1 tbsp olive oil
Salt and pepper, to taste
2 tbsp chopped fresh sage or parsley (optional)

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Instructions

In a large saucepan or Dutch oven, cook chopped bacon over medium heat until crisp. Remove with a slotted spoon and drain on paper towels, reserving bacon fat in the pan.
Add olive oil if needed, then sauté the chopped onion in the bacon fat until translucent, about 3–4 minutes. Add garlic and cook until fragrant, about 1 minute.
Add Arborio rice and stir to coat in the fat. Toast for 1–2 minutes until slightly translucent.
Pour in white wine (if using), scraping the pan, and cook until nearly evaporated.
Stir in the pumpkin puree, then add warm broth one ladle at a time, stirring often. Wait until most of the liquid is absorbed before adding more. Continue until rice is tender and creamy, about 20 minutes.
Turn off heat. Stir in grated Parmesan and most of the bacon. Season with salt and pepper to taste.
Serve hot, garnished with remaining bacon, extra Parmesan, and chopped sage or parsley.

Notes

For a vegetarian version, skip the bacon and use vegetable broth. Add mushrooms or pine nuts for extra texture and flavor.
Serve in a hollowed roasted mini pumpkin or squash for an elegant presentation.
Pair with crusty bread or a green salad featuring apples and walnuts.