Pumpkin Risotto with Turkey Bacon & Parmesan
Indulge in the comforting flavors of this Pumpkin Risotto with Turkey Bacon & Parmesan. This creamy dish combines the natural sweetness of pumpkin puree with savory turkey bacon, creating a delightful balance that warms the soul. The rich texture of arborio rice ensures a luxurious mouthfeel, making it perfect for cozy dinners or romantic autumn nights. With a preparation time of just 30 minutes, this risotto is not only quick to make but also versatile enough to serve as a standalone meal or alongside a fresh salad. Whether it’s a family gathering or a casual lunch, this dish will surely impress your guests and leave them craving more.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- 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
- 1 cup arborio rice
- ½ cup white apple vinegar
- 2 tbsp butter
- 1 tbsp honey
- ¾ cup freshly grated parmesan cheese
Instructions
- In a Dutch oven over medium heat, cook the turkey bacon until crisp. Remove and set aside on paper towels.
- Sauté the diced onion in the remaining fat until softened. Meanwhile, heat your stock in a separate saucepan with the pumpkin puree.
- Add thyme sprigs to the onions, then stir in arborio rice and toast for one minute.
- Pour in white apple vinegar and stir until absorbed. Gradually add warm stock, stirring continuously until fully absorbed (about 20-25 minutes).
- Remove thyme sprigs and stir in butter, honey, and half of the parmesan cheese. Serve garnished with crispy turkey bacon and remaining cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 30mg