Creamy Pumpkin Risotto with Crispy Bacon
This pumpkin risotto is a creamy fall dinner made with Arborio rice, pumpkin puree, crispy bacon, Parmesan, fresh sage, and thyme, all slowly cooked together until rich and velvety. The crispy bacon adds a savory contrast to the pumpkin, making this naturally gluten-free risotto just as perfect for a cozy weeknight dinner as it is for your holiday table.
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
- Keep the broth warm. Cold liquid shocks the rice and slows everything down, so warm broth keeps the cooking smooth and even.
- Keep stirring. Constant stirring is what releases the starch and makes the risotto creamy, so resist the urge to walk away.
- Be patient with the broth. Wait until most of the liquid has absorbed before adding the next ladleful. Rushing it won't give you the same creamy texture.
- Taste the rice before serving. It should be tender with just a slight bite in the center. Every brand of Arborio cooks a little differently, so use the timing as a guide, not a rule.
- Serve it right away. Risotto is creamiest straight off the stove. If it sits, stir in a splash of warm broth to loosen it back up.
- Grate your own Parmesan. Freshly grated melts more smoothly into the risotto than pre-shredded.
- Store leftover pumpkin risotto in an airtight container in the fridge for up to 4 days. For the best texture, keep the bacon bits in a separate container so they stay crisp
- To reheat, warm it gently on the stovetop or in the microwave with a splash of broth or water to loosen it up. Risotto naturally thickens as it chills, so a little liquid brings back the creamy consistency.
- I don't recommend freezing this one, since the rice can turn mushy after thawing.
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