Pumpkin Risotto with Bacon and Parmesan Recipe
This Pumpkin Risotto with Bacon & Parmesan is a creamy and comforting autumn dish that balances the sweetness of pumpkin and honey with the savory crispiness of bacon and the richness of Parmesan cheese. Perfect as a hearty side or a satisfying main, this risotto is cooked slowly on the stovetop to achieve that perfect velvety texture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Meat
- ½ lb bacon, diced
Vegetables & Herbs
- 1 small onion, finely diced
- 1 small bunch fresh thyme sprigs, tied in kitchen twine
Liquids & Stocks
- 1 qt stock (vegetable or chicken)
- ½ cup white wine
Other Ingredients
- 1 cup pumpkin puree
- kosher salt, to taste
- freshly cracked black pepper, to taste
- 1 cup arborio rice
- 2 tbsp butter
- 1 tbsp honey
- ¾ cup freshly grated parmesan cheese (divided ½ cup + ¼ cup)
Instructions
- Cook the bacon: Add the diced bacon to a 5-6 quart Dutch oven or heavy-bottomed pot in an even layer over medium heat. After about 3 minutes, once the bacon starts to release fat and sizzle, reduce heat to medium-low. Continue cooking until the bacon is crisp, about 12 more minutes, stirring occasionally. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain.
- Sauté the onion: Add the finely diced onion to the hot bacon fat left in the pot. Sauté over medium heat for about 5 minutes until softened and translucent.
- Heat and prepare stock and pumpkin mixture: While onions cook, heat the stock in a small saucepan over medium-low heat until just barely simmering. Whisk in the pumpkin puree until fully combined and keep warm on low heat.
- Add herbs and rice: To the sautéed onions in the pot, add the tied thyme sprigs, a pinch of kosher salt, and freshly cracked black pepper. Stir in the arborio rice and toast it for about a minute until the grains are well coated and just beginning to look translucent at the edges.
- Deglaze with wine: Pour in the white wine and stir constantly with a wooden spoon until the rice has absorbed all the wine.
- Cook the risotto by adding stock: Begin to ladle the warm pumpkin-stock mixture into the pot, adding about ½ cup at a time. Stir after each addition until the liquid is nearly absorbed before adding the next ladle. Continue this process for 20-25 minutes until the rice is tender but still has a slight bite and the risotto has a creamy consistency.
- Finish the risotto: Remove the thyme sprigs from the pot. Stir in the butter, honey, and ½ cup of the grated parmesan cheese until melted and well combined. Adjust seasoning with additional salt and pepper if needed.
- Serve: Plate the risotto immediately, garnishing with the crispy bacon pieces, the remaining ¼ cup grated parmesan, and extra freshly cracked black pepper to taste.
Notes
- Use warm stock during cooking to keep the temperature consistent and ensure even cooking of the rice.
- The tied thyme sprigs can be swapped with fresh sage or rosemary for a different herbal note if preferred.
- For a vegetarian version, use vegetable stock and omit the bacon; consider topping with toasted pine nuts for added texture.
- Stirring continuously during risotto cooking releases the rice’s starch, creating the creamy texture characteristic of this dish.
- Adjust honey quantity for sweetness based on the natural sweetness of your pumpkin puree.
Keywords: Pumpkin risotto, bacon risotto, creamy risotto, autumn recipe, fall dinner, Parmesan risotto, easy risotto