Pumpkin Bacon Risotto Recipe

Name: Pumpkin Bacon Risotto Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 serving
Ingredients: 7 ½ cups vegetable stock; 2 tablespoons olive oil; 6 trips thick cut bacon; 1 large onion; 3 ½ cups diced pumpkin; 2 cloves garlic, minced; ½ tablespoon fresh Rosemary; 2 cups risotto rice; ½ cup white wine; 3 tablespoons butter; 1 cup freshly grated parmesan

User Reviews

4.8

36 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings
4
Calories
730 kcal
Course
Main Course
Cuisine
Italian

Pumpkin Bacon Risotto Recipe

Carmen Warren

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Warm and cozy pumpkin bacon risotto is the perfect dinner. The cold fall and winter nights call for comfort food like this. So with pumpkin season approaching and the nights getting cold, what could be better than a seasonal pumpkin risotto? It makes a delicious main course or serve as a side dish with a pork chop or seared chicken breast. You can make this super creamy risotto in 30 minutes, and it's packed with fall flavors like pumpkin and rosemary. A restaurant-quality meal at home!

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Ingredients

Servings

7 ½ cups vegetable stock (see note 1)
2 tablespoons olive oil
6 trips thick cut bacon , chopped (see note 2)
1 large onion , finely chopped
3 ½ cups diced pumpkin (see note 2)
2 cloves garlic, minced
½ tablespoon fresh Rosemary , finely chopped (see note 3)
2 cups risotto rice (see note 4)
½ cup white wine (see note 5)
3 tablespoons butter
1 cup freshly grated parmesan

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Instructions

Heat your broth in a small pan; once simmering, turn the heat to low, and keep it warm.7 ½ cups vegetable stock
Heat the oil in a large pan over medium heat. Add the chopped bacon and cook over medium-high heat until crispy.2 tablespoons olive oil6 strips thick cut bacon
Use a slotted spoon to remove the bacon from the pan, leaving the oil and any bacon grease behind.
Add the chopped onions to the bacon grease and cook for 5 minutes until softened but not colored.1 large onion
Add the diced pumpkin and cook for 6-7 minutes until it has softened. Stir the pumpkin often, so it starts to break down slightly.3 ½ cups diced pumpkin
Add the minced garlic and rosemary then cook until fragrant (about a minute)2 cloves garlic, minced½ tablespoon fresh rosemary
Add the rice, stir to coat in the oil, then cook for 2 minutes.2 cups risotto rice
Add the wine and allow it to bubble and evaporate.½ cup white wine
Add enough broth to cover the rice and stir.
Keep adding an extra 1 cup of broth at a time as the previous amount is absorbed. Stir frequently, especially towards the end of cooking. (see note 6)
Once the rice is cooked, add the butter and parmesan. Then stir vigorously for 2 minutes.3 tablespoons butter1 cup freshly grated parmesan
Check the seasoning and serve with the cooked bacon and extra parmesan.

Notes

You can use chicken broth instead of vegetable broth. See note 5 for more info on the amount of broth needed.
You want to pick a bacon that has plenty of flavor and a good amount of fat. The fat is what makes the sauce, so don't go for turkey bacon or bacon eyes. Good old fashioned streaky bacon is best here.
If you don't have fresh rosemary substitute it for 1 teaspoon of dried rosemary.
Pick a sweet pumpkin or squash for this - Butternut Squash/Butternut Pumpkin, Jarrahdale Pumpkin, Fairytale Pumpkin, Long Island Cheese Pumpkin, and Pie Pumpkinare good choices. Cut the pumpkin into small diced. (½-1 inch in size/1.5-2.5cm in size)
Use Arborio or Carnaroli rice; you can't sub in regular white rice.
Use any white wine that you enjoy. You can sub in dry white vermouth if you prefer. Brandy also makes a great substitute but use only half the amount compared to wine. If you don't include alcohol in your diet, replace the wine with extra broth/stock.
Depending on the heat under your pan, you may find you need a little more or slightly less broth than instructed. Once you have added 6 cups of broth, start to taste your risotto. When cooked, the rice should be tender with a chew to it, but no chalky inside. If the texture seems perfect, then the risotto is done; after all, it is your dinner.

Nutrition Information

Show Details

Calories 730kcal (37%) Carbohydrates 96g (32%) Protein 17g (34%) Fat 28g (43%) Saturated Fat 14g (70%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Trans Fat 1g Cholesterol 55mg (18%) Sodium 993mg (41%) Potassium 518mg (15%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 10222IU (204%) Vitamin C 12mg (13%) Calcium 341mg (34%) Iron 6mg (33%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 730 kcal

% Daily Value*

Calories	730kcal	37%
Carbohydrates	96g	32%
Protein	17g	34%
Fat	28g	43%
Saturated Fat	14g	70%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	11g	55%
Trans Fat	1g	50%
Cholesterol	55mg	18%
Sodium	993mg	41%
Potassium	518mg	11%
Fiber	4g	16%
Sugar	8g	16%
Vitamin A	10222IU	204%
Vitamin C	12mg	13%
Calcium	341mg	34%
Iron	6mg	33%