Description

This creamy Pumpkin Risotto with Bacon & Parmesan combines tender Arborio rice with velvety pumpkin purée, smoky bacon, and nutty Parmesan cheese. It’s a cozy, restaurant-worthy main course that’s perfect for fall, yet delicious all year round.

Ingredients

Units Scale

For the Risotto:

1 1/2 cups Arborio rice
4 cups chicken or vegetable broth, kept warm
1 cup pumpkin purée (canned or homemade)
1/2 cup dry white wine
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons unsalted butter
1/2 cup grated Parmesan cheese, plus extra for serving
Salt and freshly ground black pepper, to taste
1/4 teaspoon ground nutmeg (optional)

For the Bacon:

6 slices thick-cut bacon, chopped

For Garnish:

Chopped fresh parsley
Additional Parmesan cheese

Cook Mode Prevent your screen from going dark

Instructions

Cook the Bacon: In a large skillet or saucepan, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 1 tablespoon of bacon fat in the pan and discard the rest.
Sauté the Aromatics: Add olive oil and butter to the pan with bacon fat. When hot, add the chopped onion and cook until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for another 1 minute, stirring continually to avoid burning.
Toast the Rice: Pour in the Arborio rice and stir to coat with the fat, allowing the grains to toast lightly for 2-3 minutes. This step builds a nutty flavor base for the risotto.
Deglaze with Wine: Add the dry white wine and cook, stirring, until the liquid is mostly absorbed. Scrape up any browned bits from the bottom of the pan for extra flavor.
Cook the Risotto: Add the warm broth, one ladleful at a time, stirring often. Wait until most of the liquid is absorbed before adding more. Continue this process for about 20–25 minutes, until the rice is tender but still al dente, and the mixture is creamy.
Add Pumpkin & Seasonings: Stir in the pumpkin purée, ground nutmeg (if using), salt, and pepper. Let the risotto heat through, about 2-3 minutes.
Finish with Cheese & Bacon: Remove from the heat and fold in the grated Parmesan and half of the crispy bacon. Taste and season with additional salt and pepper if needed.
Serve: Spoon risotto into bowls, garnish with the remaining bacon, extra Parmesan, and fresh parsley. Serve immediately for the creamiest texture.

Notes

For extra flavor, try roasting your own pumpkin instead of using canned purée.
Swap bacon for pancetta or leave it out for a vegetarian version.
Use vegetable broth for a vegetarian risotto.
Stir often while adding broth to encourage a creamy texture.
Risotto does not reheat perfectly; serve fresh for the best experience.

Nutrition

Serving Size: 1 generous bowl (about 1 1/2 cups)
Calories: 480
Sugar: 4g
Sodium: 950mg
Fat: 19g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 57g
Fiber: 3g
Protein: 18g
Cholesterol: 38mg