Description
Creamy pumpkin risotto with crispy bacon and parmesan cheese.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups pumpkin puree
- 4 cups chicken broth
- 1 cup diced bacon
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup grated parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a pot, heat chicken broth and keep it warm.
- In a large pan, cook bacon until crispy. Remove and set aside.
- In the same pan, add olive oil, onion, and garlic. Cook until onion is translucent.
- Add Arborio rice and stir for 2 minutes.
- Add pumpkin puree and stir until combined.
- Gradually add warm chicken broth, one ladle at a time, stirring continuously.
- Continue adding broth until rice is creamy and al dente, about 18-20 minutes.
- Stir in parmesan cheese and cooked bacon. Season with salt and pepper.
- Serve hot.
Notes
- Use fresh pumpkin for better flavor.
- Adjust broth based on desired creaminess.
- Garnish with extra parmesan if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg
Keywords: pumpkin risotto, bacon, parmesan