Go Back

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
Cook Time 25 minutes
Total Time 40 minutes
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.