This Pumpkin Risotto with Bacon and Parmesan comes together in about 30 minutes and is made all in one pot for a quick and easy weeknight dinner that your family will love! . If you’re looking for a cozy dish that’s both simple and satisfying, you’re in for a treat!
Ingredient Breakdown
- 1 cup Arborio rice High starch rice that gives risotto its creamy texture.
- 1 cup Pumpkin puree Fresh or canned will work well.
- ½ cup White wine Dry white like Sauvignon Blanc or Pinot Grigio.
- 2 tablespoons Butter Adds glossy richness.
- 1 tablespoon Honey Adds a touch of sweetness.
- ¾ cup Freshly grated Parmesan cheese Use fresh for the best flavor.
- 4 strips Thick-cut bacon Adds flavor and crunch.
- 1 small Onion, diced Can be substituted with shallots or leeks.
- 1 quart Stock (vegetable or chicken) Keep warm while cooking.
- 1 bunch Fresh thyme sprigs Can substitute with dried thyme.
- Kosher salt To taste Essential for seasoning.
- Black pepper To taste, freshly cracked Essential for seasoning.
Let’s Get Cooking!
Cook the Bacon: Start by adding the bacon to a 5-6 qt Dutch oven (or a heavy-bottomed pot) in an even layer over medium heat. After about 3 minutes, once the bacon starts to release some fat and sizzle, turn the heat to medium-low. Continue to cook, stirring occasionally, until crisp, about 12 more minutes. This process will get your kitchen smelling absolutely mouthwatering!
Sauté the Onion: Use a slotted spoon to transfer the crispy bacon to a plate lined with paper towels. Let’s not waste that glorious bacon fat! Add the diced onion to the pot and sauté over medium heat for about 5 minutes until softened and translucent. You’ll want to remember, we’re aiming for fragrant and savory here!
Heat the Stock: Meanwhile, heat the stock in a small saucepan over medium-low heat until it’s just barely simmering. Whisk in the pumpkin puree, and keep that liquid warm over low heat, this is key!
Add Seasonings and Rice: Toss those thyme sprigs, a pinch of kosher salt, and a few cracks of freshly cracked black pepper into the onions. Stir in the Arborio rice and allow it to toast for about 1 minute. Trust me, toasting the rice brings out its nutty flavor, don’t skip this step!
Deglaze with White Wine: Pour in the white wine and stir with a wooden spoon until the rice has soaked up all that liquid and the pan is all deglazed, scrape the yummy bits off the bottom because that’s flavor gold!
Add Stock Gradually: Start ladling the warm stock into the pot, about ½ cup at a time, stirring frequently until the liquid has been absorbed. Repeat this process, adding more stock and stirring until you’ve used up all the liquid. This should take around 20-25 minutes. You’re looking for that creamy consistency that makes risotto so irresistible!
Finish the Risotto: Once the rice is cooked to al dente (a little bite to it!), remove the thyme sprigs. Stir in the butter, honey, and ½ cup of the Parmesan cheese. Make sure it all melts together for that creamy goodness!
Serve! Serve the risotto immediately. Garnish with the crispy bacon pieces, the remaining ¼ cup of Parmesan, and more freshly cracked black pepper. Bonus points if you throw on a sprinkling of fresh thyme leaves!
If you loved this Pumpkin Risotto with Bacon and Parmesan, be sure to check out my Lemon Parmesan Zucchini Risotto, my Mexican Sweet Corn Risotto, or my Seafood Risotto!
Why This Pumpkin Risotto with Bacon and Parmesan Works
Quick & Easy
This Pumpkin Risotto comes together in under 30 minutes! It’s perfect for those busy weeknights when you need something comforting without spending hours cooking.
One Pot
Minimal cleanup required! Everything cooks together in just one pot, meaning less time scrubbing dishes afterward. Who doesn’t love that?
Budget-Friendly
It uses affordable, everyday ingredients! These staples are likely already in your kitchen or pantry, making this a budget-friendly meal.
Customizable
Use whatever ingredients you have! Switch out the bacon for sausage or veggies. Swap in different herbs or cheese based on what you have lying around!
Comfort Food
Loaded with tons of flavors! This dish embodies the comfort food vibe perfectly and is sure to be a hit with everyone, especially on a chilly evening.
Serving & Storage Tips
What to Serve With This
Enjoy this Pumpkin Risotto on its own, or pair it with a light salad or roasted veggies for a complete meal. A little extra Parmesan on top never hurts either!
Storage
Leftovers keep in the refrigerator for about 3-4 days. Just make sure to store it in an airtight container.
Reheating Instructions
To reheat, simply warm it on the stove over low heat, adding a splash of stock or water to loosen it up a bit. Stir occasionally until heated through, it’ll still be creamy, I promise!
Freezer Friendly
Yes! You can freeze the risotto for up to 3 months. Just be aware, it may lose a bit of the creamy texture upon reheating, but it’ll still taste amazing!
And remember, cooking is about enjoying the experience and the flavors. So go ahead, whip up this Pumpkin Risotto with Bacon and Parmesan, and enjoy a warm embrace in bowl form!
Happy cooking, friends! And follow us on Pinterest for daily inspiration that brings warmth to your table!
Pumpkin Risotto with Bacon & Parmesan
Ingredients
Method
- Add the bacon to a 5-6 qt Dutch oven or heavy-bottomed pot in an even layer over medium heat. Cook for 3 minutes.
- Turn the heat to medium-low and continue to cook, stirring occasionally, until crisp, about 12 more minutes.
- Using a slotted spoon, transfer the crispy bacon to a plate lined with paper towels.
- Add the diced onion to the pot and sauté over medium heat for about 5 minutes until softened and translucent.
- Heat the stock in a small saucepan over medium-low heat until barely simmering. Whisk in the pumpkin puree and keep warm.
- Toss thyme sprigs, a pinch of kosher salt, and freshly cracked black pepper into the onions.
- Stir in Arborio rice and allow it to toast for about 1 minute.
- Pour in the white wine and stir until the rice has soaked up the liquid and the pan is deglazed.
- Start ladling the warm stock into the pot, about ½ cup at a time, stirring frequently until absorbed. Repeat until all liquid is used, about 20-25 minutes.
- Once the rice is cooked to al dente, remove the thyme sprigs. Stir in butter, honey, and ½ cup of Parmesan cheese until melted.
- Serve the risotto immediately, garnished with crispy bacon pieces, remaining Parmesan, and freshly cracked black pepper.