Pumpkin Risotto with Turkey Bacon & Parmesan
Indulge in the comforting flavors of this delightful Pumpkin Risotto with Turkey Bacon and Parmesan. This creamy dish captures the essence of fall with its rich pumpkin puree, savory turkey bacon, and nutty parmesan cheese. Perfect for busy weeknights or festive gatherings, this risotto is easy to prepare and can be customized to fit your pantry staples. The combination of sweet pumpkin and salty bacon creates a harmonious balance that warms the heart and brings loved ones together around the table.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 1 small onion, finely diced
- 1 quart vegetable or chicken stock
- 1 cup pumpkin puree
- 1 small bunch fresh thyme sprigs
- Kosher salt and freshly cracked black pepper
- 1 cup arborio rice
- ½ cup white grape juice
- 2 tbsp butter
- 1 tbsp honey
- ¾ cup freshly grated parmesan cheese
Instructions
- In a Dutch oven over medium heat, sauté diced turkey bacon until crispy, about 15 minutes. Drain on paper towels.
- In the same pot, add diced onion and sauté until softened, about 5 minutes.
- Stir in thyme sprigs, salt, and pepper; then add arborio rice, toasting for about one minute.
- Pour in white grape juice and stir until absorbed. Gradually add warmed stock one ladle at a time, stirring frequently until absorbed (20-25 minutes).
- Remove thyme sprigs; stir in butter, honey, and half of the parmesan cheese. Serve topped with crispy turkey bacon bits, remaining cheese, and black pepper.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 380
- Sugar: 6g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 20mg