Pumpkin Risotto with Turkey Bacon & Parmesan
Indulge in the comforting flavors of this creamy Pumpkin Risotto with Turkey Bacon and Parmesan. This dish combines the rich sweetness of pumpkin puree with savory turkey bacon, all enveloped in the creamy texture of arborio rice. Perfect for cozy dinners or festive gatherings, this risotto is a delightful way to celebrate autumn’s bounty. With simple ingredients and easy preparation steps, you can impress family and friends with a gourmet meal that is both satisfying and nourishing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- 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
- Cook the turkey bacon in a Dutch oven over medium heat until crispy. Transfer to a paper towel-lined plate.
- In the same pot, sauté the diced onion in the rendered fat until softened.
- Add thyme sprigs, salt, pepper, and arborio rice, toasting for one minute.
- Stir in white apple vinegar until absorbed, then gradually add warm stock one ladle at a time, stirring continuously until absorbed.
- Once rice is creamy and al dente (about 20-25 minutes), remove thyme sprigs and stir in butter, honey, and half the parmesan. Serve immediately topped with crispy turkey bacon and remaining parmesan.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 4g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg