Pumpkin Risotto with Turkey Bacon & Parmesan
Indulge in the creamy goodness of Pumpkin Risotto with Turkey Bacon and Parmesan, a perfect blend of comfort food and sophistication. This rich dish is ideal for cozy dinners or festive gatherings, showcasing the delightful flavors of pumpkin and savory turkey bacon. With a velvety texture from arborio rice and a hint of sweetness from honey, every bite is a celebration of autumn. Easy to prepare in just about 30 minutes, this risotto will impress family and friends alike.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- ½ lb turkey bacon, diced
- 1 small onion, finely diced
- 1 qt vegetable or chicken stock
- 1 cup pumpkin puree
- 1 small bunch fresh thyme sprigs
- 1 cup arborio rice
- ½ cup white apple vinegar
- 2 tbsp butter
- 1 tbsp honey
- ¾ cup freshly grated Parmesan cheese
Instructions
- In a Dutch oven over medium heat, cook the turkey bacon until crispy. Remove and set aside.
- Sauté the diced onion in the bacon fat until softened. Heat the stock in a saucepan on low.
- Add thyme, salt, and pepper to the onions. Stir in arborio rice and let it toast for one minute.
- Pour in white apple vinegar and stir until absorbed. Gradually add warm stock, one ladle at a time, stirring frequently until fully absorbed (about 20-25 minutes).
- Remove thyme sprigs, stir in butter, honey, and half of the Parmesan cheese until melted. Serve topped with crispy turkey bacon, remaining Parmesan, and black pepper.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 4g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 30mg