Pumpkin Risotto with Turkey Bacon & Parmesan
Indulge in the warmth of autumn with this rich and creamy Pumpkin Risotto featuring turkey bacon and parmesan. This delightful dish combines the unique flavors of pumpkin puree and savory turkey bacon, creating a comforting meal that’s perfect for chilly evenings or festive gatherings. The creamy texture of the risotto, enhanced by the nuttiness of parmesan cheese, makes each bite an unforgettable experience. With easy-to-follow instructions, this recipe is accessible for cooks of all levels, ensuring a delicious result every time. Serve it as a main course or alongside your favorite protein; either way, this pumpkin risotto is sure to impress.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: Italian
Ingredients
Scale
- ½ lb Turkey Bacon, diced
- 1 small onion, finely diced
- 1 qt stock (vegetable or chicken)
- 1 cup pumpkin puree
- 1 small bunch fresh thyme sprigs, tied in kitchen twine
- Kosher salt
- Freshly cracked black pepper
- 1 cup arborio rice
- ½ cup white apple vinegar
- 2 tbsp butter
- 1 tbsp honey
- ¾ cup freshly grated parmesan cheese
Instructions
- In a Dutch oven or heavy-bottomed pot, cook diced turkey bacon over medium heat until crispy. Remove and set aside.
- Sauté onion in the remaining fat until softened. In a separate saucepan, warm your stock with pumpkin puree.
- Add thyme, salt, pepper, and arborio rice to the onions; toast briefly before stirring in white apple vinegar.
- Gradually add warm stock to rice mixture, stirring until absorbed after each addition (20-25 minutes total).
- Once cooked, stir in butter, honey, and half of the parmesan cheese until melted. Top with crispy turkey bacon and remaining parmesan before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 4g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 30mg