Pumpkin Risotto with Turkey Bacon & Parmesan
Indulge in the comforting flavors of Pumpkin Risotto with Turkey Bacon & Parmesan, a warm and inviting dish perfect for any autumn evening. This creamy risotto features rich pumpkin puree combined with crispy turkey bacon, creating a delightful contrast that will leave you craving more. With its simple preparation, this recipe is ideal for both weeknight dinners and special occasions. Serve it alongside your favorite salad or as a side dish, and enjoy the seasonal ingredients that make this meal truly special.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Cooking
- Cuisine: Italian
Ingredients
Scale
- ½ lb turkey bacon, diced
- 1 small onion, finely diced
- 1 qt chicken or vegetable 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
- Salt
- Pepper
Instructions
- In a Dutch oven, cook turkey bacon over medium heat until crispy. Transfer to paper towels.
- Sauté onions in the bacon fat until softened. Heat stock in a separate saucepan and whisk in pumpkin puree.
- Toast arborio rice with thyme, salt, and pepper in the onion mixture for about one minute.
- Add white apple vinegar and stir until absorbed. Gradually add warm stock, stirring constantly until rice is creamy and al dente (about 20-25 minutes).
- Stir in butter and Parmesan cheese off heat until melted. Serve topped with crispy turkey bacon, additional cheese, and black pepper.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 352
- Sugar: 6g
- Sodium: 674mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg