Description
Creamy and comforting fall risotto featuring Arborio rice, white wine, chicken broth, pumpkin puree, crispy bacon, and Parmesan cheese.
Ingredients
Scale
- 1 tablespoon olive oil
- 4 slices bacon, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 4 cups warm chicken broth, divided
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons butter
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
- Optional garnish: chopped fresh parsley or sage
Instructions
- Prepare Bacon: In a large, heavy-bottomed pot or Dutch oven over medium heat, add olive oil. Add diced bacon and cook, stirring occasionally, until crispy (5-7 minutes). Remove bacon with a slotted spoon and set aside on a paper towel-lined plate.
- Sauté Aromatics: Add finely chopped onion to the pot with the bacon fat. Cook, stirring occasionally, until softened and translucent (about 5 minutes). Add minced garlic and cook for another minute, until fragrant.
- Toast Rice: Add Arborio rice to the pot with the onion and garlic. Stir constantly for about 2 minutes, until the rice is lightly toasted and slightly translucent around the edges.
- Deglaze with Wine: Pour in dry white wine and stir constantly until the wine is completely absorbed (2-3 minutes).
- Cook Risotto: Add 1 cup of warm chicken broth to the rice. Stir constantly until the broth is completely absorbed. Continue adding the warm chicken broth, 1 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next (20-25 minutes). The risotto is done when the rice is creamy and al dente.
- Add Pumpkin and Cheese: Stir in pumpkin puree, grated Parmesan cheese, butter, and ground nutmeg. Stir until well combined and creamy.
- Season and Finish: Season with salt and freshly ground black pepper to taste. Stir in the crispy bacon, reserving some for garnish if desired.
- Serve: Serve immediately, garnished with extra grated Parmesan cheese and chopped fresh parsley or sage, if desired.
Notes
- Use Arborio rice for the best creamy texture.
- Keep the chicken broth warm in a separate saucepan while cooking the risotto.
- Stir constantly to prevent sticking and encourage starch release.
- Don’t overcook the rice; it should be al dente.
- Risotto is best served fresh. Reheat leftovers with a little extra chicken broth.
- Prep Time: 15 minutes
- Cook Time: 40 minutes