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Pumpkin Risotto with Bacon & Parmesan

Pumpkin Risotto with Turkey Bacon & Parmesan: A Cozy Indulgence

A comforting and creamy pumpkin risotto enriched with the savory flavor of turkey bacon and the richness of Parmesan cheese.

  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 cup Arborio rice
  • 4 cups chicken broth
  • 1 cup pumpkin puree
  • 1 cup turkey bacon, chopped
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup Parmesan cheese, grated
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh sage for garnish

Instructions

  1. In a saucepan, heat the chicken broth and keep it warm.
  2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, and sauté until translucent.
  3. Add the chopped turkey bacon and cook until crispy.
  4. Stir in the Arborio rice, cooking for 1-2 minutes until lightly toasted.
  5. Add the pumpkin puree and gradually pour in warm chicken broth, one ladle at a time, stirring frequently until absorbed.
  6. Once the rice is cooked and creamy, stir in the Parmesan cheese. Season with salt and pepper.
  7. Serve garnished with fresh sage.

Notes

  • For a vegetarian option, replace turkey bacon with mushrooms.
  • Adjust the thickness of the risotto by adding more or less broth.
  • Author: Souzan
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Gluten-Free

Nutrition

  • Serving Size: 1 bowl
  • Calories: 420
  • Sugar: 3g
  • Sodium: 600mg
  • Fat: 18g
  • Saturated Fat: 5g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 4g
  • Protein: 12g
  • Cholesterol: 20mg

Keywords: Pumpkin Risotto, Bacon, Parmesan, Comfort Food