Irresistible Pumpkin Risotto with Bacon & Parmesan Delight

A creamy Pumpkin Risotto with Bacon & Parmesan that's perfect for cozy dinners and easy to prepare.

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Course: Main Dishes

Cuisine: Italian

Keyword: autumn recipes, Bacon, comfort food, Easy Dinner, parmesan, Pumpkin Risotto

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 450kcal

1 tablespoon Olive oil this adds a flavorful base to the dish.
6 slices Bacon brings a smoky crunch that enhances the risotto's savory profile.
1 medium Onion contributes sweetness and depth to the overall flavor.
2 cloves Garlic adds aromatic warmth and a lovely savory note.
1 cup Arborio rice the star of risotto; its high starch content creates that creamy texture.
¾ cup Canned pumpkin puree provides richness and a touch of autumn in every bite.
4 cups Chicken or vegetable broth warmed broth is essential for proper cooking and flavor infusion.
½ cup Dry white wine elevates the dish with acidity, balancing the richness beautifully.
½ cup Parmesan cheese freshly grated for a salty, nutty finish that binds all flavors.
1 tablespoon Unsalted butter creamy goodness that adds luxury to the risotto’s texture.
1 teaspoon Salt for seasoning, enhancing all the delightful tastes.
½ teaspoon Freshly ground black pepper for seasoning, enhancing all the delightful tastes.
2 tablespoons Fresh parsley chopped for a vibrant, fresh garnish that brightens up the plate.

In a large pan, heat one tablespoon of olive oil over medium heat. Add the diced bacon and cook for about 5–7 minutes until it turns crispy and golden brown.
With the pan still on medium heat, add the finely chopped onion to the remaining bacon fat. Sauté for about 5 minutes until the onion becomes soft and translucent. Then, stir in the minced garlic and cook for an additional minute.
Add the Arborio rice to the pan, stirring frequently for approximately 2 minutes until the rice is lightly toasted and coated with the aromatic mixture.
Pour in ½ cup of dry white wine, stirring constantly until the liquid is fully absorbed by the rice. This should take about 3–4 minutes.
Now, it’s time to add the warm chicken or vegetable broth, one ladle at a time, stirring frequently until the liquid is mostly absorbed before adding the next ladle. Continue this for about 18 to 20 minutes, until the rice is creamy and al dente.
Once the rice reaches the perfect consistency, stir in ¾ cup of canned pumpkin puree until it’s evenly mixed and heated through.
Remove the pan from heat and add 1 tablespoon of unsalted butter, the cooked bacon, and ½ cup of freshly grated Parmesan cheese. Stir until the butter melts and the cheese is fully incorporated.
Taste your risotto and season with salt and freshly ground black pepper to your liking.
To serve, garnish your risotto with fresh, chopped parsley and additional Parmesan cheese if desired.

For optimal creaminess, stir constantly while adding broth and use fresh Parmesan cheese for the best flavor.