Pumpkin Risotto with Bacon Recipe

scooping out some bacon pumpkin risotto from the skillet with a wooden spoon.

5 from 2 votes

Don't let risotto scare you off. This bacon pumpkin risotto is rich, creamy Italian rice dish made with flavors of bacon, shallots, and pumpkin. This amazing rice dish might be a little time consuming but is it absolutely worth it. I always pour myself a glass of the wine I'm cooking with, since risotto asks for patience, and a glass of wine makes the stirring go a lot faster.

Prep Time10

Cook Time45

Total Time55

Course: Main Course

Cuisine: American, Italian

Servings:

Calories: 583kcal

Author: Lyuba Brooke

Ingredients

6 oz uncooked bacon pick meaty bacon
7 oz shallots about 3 large shallots
1 1/4 cup Arborio rice
1 cup dry white wine
4 cups chicken or vegetable stock
1/2 cup pumpkin puree
1/2 cup fresh grated parmesan cheese
salt
fresh cracked black pepper

US Customary - Metric

Instructions

Dice bacon into small pieces and slice shallots into thin slices.
Tip: it's easier to dice bacon while it's still cold, straight from the fridge.
Add all stock to a small pot and bring it to simmer. Lower heat to lowest setting to keep it warm while cooking the risotto. Season stock with salt and black pepper.
Heat up a large cooking pan over medium heat.
Add bacon to the pan and saute for a few minutes, mixing it often.
Add sliced shallots and sauté bacon and shallots until nicely deep golden brown. Make suer all bacon fat is rendered. Stir often to make sure it's cooked evenly. (This will take about 10 minutes, depending on thickness of bacon.)
Lower heat to medium-low.
Stir in Arborio rice and sauté it with bacon and onions for a couple of minutes, stirring often.
Add half the wine, stir, and spread evenly. Let rice gently simmer and absorb the wine as it cooks. Stir again once rice absorbed the liquid.
Once rice absorbs the liquid, add 1 cup of prepared stock. Stir, spread, and let the rice simmer gently until rice absorbs the liquid.
Stir in pumpkin puree and the second half of wine. Stir well, spread it out evenly again and let it simmer gently until rice absorbs all liquid.
Stir and add another cup of stock, stir, spread evenly, and let rice cook until it absorbs the liquid.
Tip: remember to tase to and adjust seasoning if needed.
Continue adding liquid a little bit at a time, stirring in between and letting rice absorb it until rice is cooked. To make sure your risotto is cooked, taste the rice. Risotto rice should be cooked al dente, no crunch in the middle, but also not too mushy.
Stir in parmesan cheese during the last few minutes of cooking and let it incorporate.
Take off heat and serve.

Notes

Bacon choice: pick a meatier bacon, not a fatty one, so it crisps evenly instead of turning soft and greasy.
Wine swap: substitute an equal amount of chicken or vegetable stock if you'd rather not use wine.
Storing: keep leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: warm gently on the stovetop with a splash of stock to loosen the rice back up, since it continues to absorb liquid as it sits. In the microwave, reheat in 30-40 second increments, stirring in between.

Nutrition