Creamy Pumpkin Risotto Recipe
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.
Servings: 4 servings
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.
Nutrition
Serving: 1serving - makes 4 | Calories: 501kcal | Carbohydrates: 61g | Protein: 16g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 37mg | Sodium: 1605mg | Potassium: 389mg | Fiber: 4g | Sugar: 4g | Vitamin A: 9673IU | Vitamin C: 6mg | Calcium: 203mg | Iron: 5mg