Pumpkin Risotto with Turkey Bacon & Parmesan
Indulge in the warmth of fall with our Pumpkin Risotto featuring crispy turkey bacon and a touch of parmesan. This creamy, comforting dish melds the sweet, velvety taste of pumpkin puree with the savory crunch of turkey bacon, creating a delightful balance that’s perfect for cozy dinners or special gatherings. With simple ingredients and a quick cooking time, this risotto is not only easy to prepare but also versatile enough to be served as a main course or side dish. Impress your guests or treat yourself to this rich and flavorful meal that encapsulates the essence of autumn.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Approximately 4 servings 1x
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- ½ lb diced turkey bacon
- 1 small onion, finely diced
- 1 qt vegetable or chicken stock
- 1 cup pumpkin puree
- 1 cup arborio rice
- ½ cup white apple vinegar
- 2 tbsp butter
- 1 tbsp honey
- ¾ cup freshly grated parmesan cheese
- Fresh thyme sprigs
Instructions
- In a Dutch oven, cook the diced turkey bacon over medium heat until crispy. Remove and set aside on paper towels.
- Sauté the diced onion in the turkey bacon fat until softened. Meanwhile, warm the stock in a small saucepan and whisk in the pumpkin puree.
- Stir in arborio rice with thyme, salt, and pepper; toast for one minute.
- Add white apple vinegar and stir until absorbed. Gradually add warm stock, one ladle at a time, stirring frequently until all liquid is absorbed (about 20-25 minutes).
- Remove thyme sprigs; stir in butter, honey, and parmesan until melted. Serve topped with crispy turkey bacon and additional parmesan.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 6g
- Sodium: 530mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 30mg