Pumpkin Risotto with Turkey Bacon & Parmesan
Indulge in the comforting flavors of Pumpkin Risotto with Turkey Bacon and Parmesan, a dish that perfectly encapsulates the essence of fall. This creamy risotto combines the rich sweetness of pumpkin with savory turkey bacon, creating a harmonious balance that’s ideal for cozy dinners or gatherings. Easy to prepare and packed with seasonal ingredients, it’s not just a meal; it’s an experience that brings warmth and satisfaction to your table. Whether enjoyed as a main course or as a side dish, this risotto is sure to impress family and friends alike.
- 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
- Kosher salt and freshly cracked black pepper
Instructions
- In a Dutch oven over medium heat, cook the turkey bacon until crispy. Use a slotted spoon to transfer it to paper towels.
- In the same pot, sauté the onion until softened. Heat the stock in a separate saucepan.
- Stir in pumpkin puree, thyme, salt, and pepper with the onions. Add arborio rice and toast for one minute.
- Add vinegar, stirring until absorbed. Gradually add warmed stock one ladle at a time until rice is creamy (20-25 minutes).
- Remove thyme sprigs and stir in butter and parmesan until melted. Serve garnished with crispy turkey bacon.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 370
- Sugar: 5g
- Sodium: 610mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg