Pumpkin Risotto with Turkey Bacon & Parmesan
Indulge in the comforting embrace of creamy Pumpkin Risotto with Turkey Bacon and Parmesan, a dish that beautifully marries the earthy sweetness of pumpkin with savory turkey bacon. This elegant yet simple recipe is perfect for cozy evenings or special gatherings. With its rich texture and delightful flavors, this risotto not only warms the heart but also impresses guests at any dinner party. Made in one pot, it’s easy to prepare and clean up, making it a go-to option for busy weeknights or leisurely weekends. Enjoy this seasonal dish that showcases the best of fall’s bounty!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- ½ lb turkey bacon, diced
- 1 small onion, finely diced
- 1 qt vegetable or chicken stock
- 1 cup pumpkin puree
- 1 small bunch fresh thyme sprigs
- 1 cup arborio rice
- ½ cup white apple vinegar
- 2 tbsp butter
- ¾ cup freshly grated parmesan cheese
Instructions
- In a Dutch oven, cook turkey bacon over medium heat until crispy. Transfer to a paper towel-lined plate.
- Sauté diced onion in the bacon fat until softened. Heat stock in a separate saucepan and whisk in pumpkin puree.
- Add thyme, salt, pepper, and arborio rice to onions; toast for one minute.
- Stir in white apple vinegar until absorbed. Gradually add warm stock, stirring frequently until the rice is al dente (about 20-25 minutes).
- Remove thyme sprigs; stir in butter and parmesan until melted. Serve garnished with crispy turkey bacon and extra parmesan.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 5g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 30mg