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Pumpkin Risotto with Turkey Bacon & Parmesan

Pumpkin Risotto with Turkey Bacon & Parmesan

Indulge in the warmth of Pumpkin Risotto with Turkey Bacon and Parmesan, a delightful dish that perfectly captures the essence of fall.

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

Ingredients

Scale
  • ½ lb diced turkey bacon
  • 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
  • ¾ cup freshly grated parmesan cheese

Instructions

  1. In a Dutch oven over medium heat, cook the diced turkey bacon until crispy. Transfer to a plate lined with paper towels.
  2. Sauté the onion in the bacon fat until softened. Heat the stock in a separate saucepan and whisk in the pumpkin puree to keep warm.
  3. Add thyme, salt, and pepper to the onions. Stir in arborio rice and toast for one minute.
  4. Pour in white apple vinegar and stir until absorbed. Gradually add warm stock, stirring frequently until fully absorbed (20-25 minutes).
  5. Remove thyme sprigs and stir in butter and half of the parmesan until melted. Serve garnished with crispy turkey bacon, remaining parmesan, and more pepper.
  • Author: Juniper
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main
  • Method: Cooking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 432
  • Sugar: 5g
  • Sodium: 720mg
  • Fat: 15g
  • Saturated Fat: 7g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 58g
  • Fiber: 3g
  • Protein: 18g
  • Cholesterol: 30mg

Keywords: For added nutrition, consider incorporating spinach or mushrooms into the risotto. If you prefer a creamier texture, adjust the consistency by adding more warm stock as needed.