Pumpkin Risotto with Bacon & Parmesan – Creamy Comfort for Fall

There’s something magical about autumn flavors. When the leaves turn golden, we crave comfort food that warms from the inside out. This Pumpkin Risotto with Bacon & Parmesan is exactly that: creamy, savory, slightly sweet, and utterly irresistible.

The risotto is rich and velvety thanks to the pumpkin purée and Parmesan cheese, while crispy bacon adds a smoky crunch that elevates every bite. It’s a show-stopping dish for cozy weeknight dinners or a centerpiece for seasonal dinner parties.

Ingredients

• 1 ½ cups Arborio rice
• 4 cups chicken or vegetable stock, kept warm
• 1 cup pumpkin purée (fresh or canned)
• 1/2 cup white wine (optional)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 4 slices bacon, cooked and crumbled
• ½ cup freshly grated Parmesan cheese
• 2 tbsp olive oil
• 2 tbsp butter
• ¼ tsp ground nutmeg
• Salt and freshly ground black pepper, to taste
• Fresh parsley or sage (for garnish)

Instructions

1. Cook the bacon: Fry bacon slices in a skillet until crisp. Drain on paper towels and crumble once cooled.
2. Prepare the base: In a large pan, heat olive oil and butter over medium heat. Sauté the onion and garlic until fragrant and translucent.
3. Toast the rice: Add Arborio rice to the pan and stir for 2–3 minutes until slightly translucent around the edges.
4. Deglaze with wine: Pour in white wine (if using) and stir until fully absorbed.
5. Add stock gradually: Begin adding warm stock one ladle at a time, stirring gently. Wait until the liquid is mostly absorbed before adding more. Continue until rice is tender and creamy (about 18–20 minutes).
6. Incorporate pumpkin: Stir in pumpkin purée and mix until fully blended with the risotto.
7. Finish with cheese & seasoning: Add Parmesan, nutmeg, salt, and pepper. Stir until smooth and creamy.
8. Serve & garnish: Plate the risotto, top with crispy bacon, a sprinkle of extra Parmesan, and fresh herbs like parsley or sage. Serve immediately.

Tips for Perfect Risotto

• Use warm stock: Cold stock slows cooking and affects creaminess.
• Stir gently: Over-stirring can break down the rice. A gentle touch yields the perfect texture.
• Adjust consistency: If risotto becomes too thick, add a little more stock or water before serving.
• Pumpkin purée: Homemade pumpkin purée adds a fresher flavor, but canned works perfectly too.

Serving Suggestions

• Pair with a crisp white wine like Pinot Grigio or Chardonnay.
• Serve alongside a fresh green salad with lemon vinaigrette for balance.
• Add a side of warm, crusty bread to soak up every bit of creamy risotto.

Pumpkin Risotto with Bacon & Parmesan

A creamy and comforting fall-inspired risotto made with pumpkin purée, crispy bacon, and nutty Parmesan. Perfect for cozy weeknights or seasonal dinner parties.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main

Cuisine: Comfort Food, Italian

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 cups Arborio rice
• 4 cups chicken or vegetable stock kept warm
• 1 cup pumpkin purée fresh or canned
• 1/2 cup white wine optional
• 1 small onion finely chopped
• 2 garlic cloves minced
• 4 slices bacon cooked and crumbled
• 1/2 cup Parmesan cheese freshly grated
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1/4 teaspoon ground nutmeg
• to taste salt & black pepper
• fresh parsley or sage for garnish

Equipment

• Large skillet or pan
• Wooden spoon or spatula
• Measuring cups
• Knife and chopping board

Method

 

1. Cook bacon in a skillet until crispy. Drain on paper towels and crumble.
2. In a large pan, heat olive oil and butter. Sauté onion and garlic until fragrant and translucent.
3. Add Arborio rice and stir for 2–3 minutes until slightly translucent.
4. Pour in white wine (if using) and stir until absorbed.
5. Add warm stock one ladle at a time, stirring gently until absorbed before adding more.
6. Once rice is almost cooked, stir in pumpkin purée until creamy.
7. Add Parmesan, nutmeg, salt, and pepper. Stir until combined.
8. Plate the risotto and top with crispy bacon, extra Parmesan, and fresh herbs. Serve immediately.

Notes

Store leftovers in the fridge for up to 3 days. Reheat gently with a splash of stock to restore creaminess. Vegetarian version: omit bacon or use mushrooms.

Variations

• Vegetarian version: Skip bacon and optionally add roasted mushrooms or caramelized onions.
• Smokier flavor: Substitute bacon with pancetta.
• Spicy kick: Add a pinch of chili flakes or smoked paprika.
• Cheesy twist: Mix in Gruyère or Fontina for a different depth of flavor.

Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat gently: Warm over low heat on the stove with a splash of stock or water to restore creaminess.
• Do not freeze: Risotto texture changes when frozen, so best enjoyed fresh.

FAQ

Q: Can I use canned pumpkin?
A: Yes, make sure it’s pure pumpkin purée, not pumpkin pie filling.

Q: Can I make this vegan?
A: Swap butter for vegan margarine, use vegetable stock, omit bacon, and replace Parmesan with nutritional yeast or vegan cheese.

Q: How can I make it richer?
A: Stir in a splash of cream or coconut cream at the end for an extra luxurious risotto.