If you’re looking for a unique, but delicious recipe that screams comfort food this Fall season, it’s this pumpkin risotto! The creamy rice, warm spices, and savory crunch of bacon bits make it the perfect choice for a main dish or a festive side. Whether you’re cooking for your family or for Thanksgiving dinner, this recipe is a crowd-pleaser that’s surprisingly easy to make.
Why You’ll Love This Pumpkin Risotto
Risotto has always been my go-to gluten-free option at Italian restaurants. Once I started making it at home, I was amazed at how simple it is to customize with your favorite flavors (like this Butternut Squash Risotto and this Cauliflower Mushroom Risotto!). This pumpkin version has quickly become a favorite in my kitchen—and bonus points for how cozy it makes the house smell while cooking.
The combination of creamy pumpkin, herbs, and crispy bacon hits all the right notes for a comforting fall meal. It’s versatile, family-friendly, and offers the perfect blend of savory and slightly sweet flavors. Whether you’re making it for a weeknight dinner or dressing it up for the holidays, this homemade risotto will be a hit at your table.
- Naturally gluten-free: Perfect for anyone with gluten sensitivities.
- Unique: The smoky bacon bits add a crispy, crunchy contrast to the creamy risotto base, making this dish a standout among pumpkin risotto recipes.
- Customizable: Make it vegetarian by omitting the bacon or vegan with a few easy swaps (details below).
- Elegant but easy: A delicious dish that feels fancy yet is approachable enough for weeknight dinners or a dinner party- your choice!
Watch a Short Video of This Recipe
Ingredients You’ll Need
- Broth: Bone broth or chicken broth enhances the savory depth. If making it vegetarian or vegan, use vegetable broth or vegetable stock instead.
- Pumpkin puree: The star of the dish, bringing a creamy texture and subtle sweetness. You can use canned or fresh pumpkin puree.
- Bacon: Adds crunch and smokiness (omit for a vegetarian option).
- Arborio rice: An Italian short-grain rice that is essential for risotto’s signature creaminess (due to its higher starch content). You can find this at most grocery stores, but if you’re having trouble try your local Italian deli or market.
- Onion and garlic cloves: Essential for a flavorful base.
- Fresh herbs: Fresh sage and thyme complement the pumpkin perfectly.
- Seasonings: Sea salt, black pepper, nutmeg, and parmesan cheese.
- Coconut milk: Or heavy cream for that silky, creaminess.
- Olive oil: I reserved bacon fat instead of using additional oil, but you can sub olive oil if desired.
For the exact ingredient amount and instructions, please see the recipe card below.
How to Make This Seasonal Pumpkin Risotto
Step 1: Heat broth and pumpkin puree in a saucepan over medium low heat until just simmering. Cover and keep warm over low heat.
Step 2: Add bacon pieces to a Dutch oven or a pot over medium heat. Cook stirring until browned and crisp, about 8-10 minutes. Remove the bacon bits with a slotted spoon and set aside. Reserve 1 tbsp of bacon grease in the pot and remove the rest.
Step 3: Add onion and sauté for about 5 minutes, stirring in garlic at the last minute.
Step 4: Add rice, sage, thyme, salt and pepper. Stir to toast the rice for about 2 minutes.
Step 5: Pour a ladle of warmed pumpkin and broth mixture (about 1/2 cup) in the pot and stir cooking until the liquid has evaporated. Add another ladle of the broth and keep cooking until it evaporates again. Repeat this process until the rice is creamy and soft in texture with a bit of bite to it – about 25 minutes.
Step 6: Stir in parmesan, coconut milk, and nutmeg. Taste to add more salt, if needed. Serve warm, garnished with bacon bits, more grated parmesan, and ground black pepper.
Expert Tips for Perfect Risotto
- Use warm broth because cold liquid will shock the rice and slow down the cooking process.
- “Must keep stirring, must keep stirring!” Constant stirring releases the starch, making the risotto creamy.
- Adding the liquid slowly is the key to achieving that velvety texture.
- Risotto is all about balance, so adjust salt and spices along the way.
Recipe Variations
- Vegetarian: Omit the bacon bits. For an extra umami kick, add 1 tablespoon of miso paste to the broth.
- Vegan: Swap parmesan cheese for ¼ cup nutritional yeast and use coconut milk for the creaminess. You can also sprinkle plant-based bacon bits on top for crunch.
- Gluten-Free Options: This dish is naturally gluten-free but double-check that your broth and parmesan are gluten-free if you’re serving guests with sensitivities.
- Add More Veggies: Stir in sautéed mushrooms, spinach, or roasted butternut squash if you want to add some different flavor and texture.
How to Serve
This pumpkin risotto is a meal in itself, but here are some different dishes to serve it with:
- Serve as a side dish for Grilled chicken, roasted turkey, or pork tenderloin.
- Serve alongside roasted Brussels sprouts, sautéed green beans, or a simple seasonal salad.
- For a holiday meal, round it out with cranberry sauce, a crusty gluten-free bread, and a cozy apple crumble for dessert.
- If you’re serving wine with this dish, opt for a dry white wine like Chardonnay or Sauvignon Blanc. They pair super well with savory pumpkin recipes!
Storage Tips
Transfer the risotto to an airtight container and refrigerate for up to 3 days. For best results, store the bacon bits in a separate container to maintain crunch.
Reheat the risotto on the stovetop over medium heat or in the microwave. If it has thickened, stir in a splash of water, broth, or cream to break it up.
You can freeze leftovers in a freezer-safe container for up to 1 month. Note that the texture may slightly change upon reheating. To reheat, thaw in the fridge overnight and warm gently on the stovetop, adding broth or water as needed.
More Delicious Seasonal Recipes
- Fall Harvest Salad
- Easy Air Fryer Honey Glazed Ham
- Air Fryer Brie Stuffed Dates
- Easy Caramel Apple Dump Cake
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Creamy Pumpkin Risotto Recipe
Ingredients
- 4 cups bone broth or chicken broth
- 1 cup pumpkin puree
- 5 oz bacon chopped
- 1 onion diced
- 3 garlic cloves minced
- 1¼ cup arborio rice
- 1 tbsp chopped sage
- 1 tsp fresh thyme
- 1/2 tsp sea salt plus more to taste
- 1/4 tsp ground black pepper plus more to taste
- 1/2 cup freshly grated parmesan plus more for garnish
- 1/4 cup coconut milk or heavy cream
- 1/4 tsp nutmeg
Instructions
- Heat broth and pumpkin puree in a saucepan over med low heat until just simmering. Cover and keep warm over low heat.4 cups bone broth, 1 cup pumpkin puree
- Add bacon pieces to a dutch oven or a pot over medium heat. Cook stirring until browned and crisp, about 8-10 minutes.5 oz bacon
- Remove the bacon bits with slotted spoon and set aside. Reserve 1 tbsp of bacon grease in the pot and remove the rest.
- Add onion and sauté for about 5 minutes, stirring in garlic at the last minute.1 onion, 3 garlic cloves
- Add rice, sage, thyme, salt and pepper. Stir to toast the rice for about 2 minutes.1¼ cup arborio rice, 1 tbsp chopped sage, 1 tsp fresh thyme, 1/2 tsp sea salt, 1/4 tsp ground black pepper
- Pour in a ladle of warmed pumpkin and broth mixture (about 1/2 cup) in the pot and stir cooking until the liquid has evaporated. Add another ladle of the broth and keep cooking until it evaporates again. Repeat this process until the rice is creamy and soft in texture with a bit of bite to it – about 25 minutes.
- Stir in parmesan, coconut milk, and nutmeg. Taste to add more salt, if needed.1/2 cup freshly grated parmesan, 1/4 cup coconut milk, 1/4 tsp nutmeg
- Serve warm, garnished with bacon bits, more grated parmesan, and ground black pepper.
Video
Notes
- Use warm broth because cold liquid will shock the rice and slow down the cooking process.
- “Must keep stirring, must keep stirring!” Constant stirring releases the starch, making the risotto creamy.
- Adding the liquid slowly is the key to achieving that velvety texture.
- Risotto is all about balance, so adjust salt and spices along the way.
- Vegetarian: Omit the bacon bits. For an extra umami kick, add 1 tablespoon of miso paste to the broth.
- Vegan: Swap parmesan cheese for ¼ cup nutritional yeast and use coconut milk for the creaminess. You can also sprinkle plant-based bacon bits on top for crunch.
- Gluten-Free Options: This dish is naturally gluten-free but double-check that your broth and parmesan are gluten-free if you’re serving guests with sensitivities.
- Add More Veggies: Stir in sautéed mushrooms, spinach, or roasted butternut squash if you want to add some different flavor and texture.
- Store in an airtight container in the fridge for up to 3 days. Reheat on the stove with a splash of water or broth to break it up.
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I made this for my husbands birthday and it was so good! I made a few small shifts in the recipe (used more rice cause I could not find my 1/4th measuring cup 🤦♀️), used pumpkin spice cause I didn’t have nutmeg, and added mushrooms and it came out really well. Served it with scallops and asparagus!
Yum!! Sounds delicious and I’m so glad it turned out well with small adjustments. Thanks so much for leaving a review, and happy belated to your husband!
Made this in my instant pot, turned out delicious! I love your recipes!
Such a great idea to use the Instant Pot! I’m so happy you enjoyed it.