Description
Indulge in the cozy flavors of autumn with this Pumpkin Risotto featuring Turkey Bacon and Parmesan. This creamy dish perfectly marries the rich essence of pumpkin puree with crispy turkey bacon, creating a hearty meal that’s both comforting and satisfying. Ideal for chilly evenings or festive gatherings, this risotto is not only quick to prepare—taking just 30 minutes—but also versatile enough to serve as a main course or a delightful side. With its nutritious ingredients and seasonal flavors, this dish is sure to become a favorite in your kitchen.
Ingredients
Scale
- ½ lb turkey bacon, diced
- 1 small onion, finely diced
- 1 qt vegetable or chicken stock
- 1 cup pumpkin puree
- 1 cup arborio rice
- ½ cup white apple vinegar
- 2 tbsp butter
- ¾ cup freshly grated parmesan cheese
- Fresh thyme sprigs
- kosher salt
- freshly cracked black pepper
Instructions
- In a Dutch oven over medium heat, cook the diced turkey bacon until crispy. Remove and drain on paper towels.
- Sauté the onion in the remaining fat until softened. Warm stock in a separate saucepan and whisk in pumpkin puree.
- Add thyme, salt, pepper, and arborio rice to the onions; toast for one minute.
- Stir in white apple vinegar until absorbed. Gradually add warm stock, one ladle at a time, stirring frequently until absorbed (20-25 minutes).
- Remove thyme sprigs and mix in butter and half of the parmesan cheese until melted. Serve topped with crispy turkey bacon and remaining cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg