Creamy Pumpkin Risotto Recipe with Parmesan and Bacon
Course: Dinner
Cuisine: American, Italian
Keyword: fall
Prep Time: 15 minutesminutes
Cook Time: 30 minutesminutes
Servings: 4
Calories: 383kcal
This Creamy Pumpkin Risotto is bursting with the richness of Parmesan and the savory crunch of bacon. It's an easy-to-make, dad-approved side dish or main course, perfect for cozy dinners with the family.
Fry 4 strips of bacon in a pan until crisp. Set the bacon aside and keep the drippings in the pan.
Fry 3 bunches of sage in the bacon drippings until crisp. Remove and set them aside.
Sauté 1/2 cup of onions in the same pan over medium heat until they become translucent. Add 3 minced garlic cloves and cook until aromatic.
Add 1 cup of Arborio rice. Using Rubbermaid's handy 1/2 cup scoop ensures precision. Stir the rice continuously for about a minute, then add the white wine. Reduce the heat to a low simmer.
Gradually add the chicken broth in half-cup increments, stirring regularly. Once the broth is almost absorbed, add another half-cup.
Keep adding the broth until the risotto is tender. You'll typically use about 4 cups of broth, but if the rice is still firm, continue adding broth in half-cup increments until the rice is al dente.
Fold in a teaspoon of chopped sage, the pumpkin puree, and the Parmesan cheese.
Serve the risotto hot, garnishing it with the crispy bacon, fried sage, pumpkin seeds, and dried cranberries.