Pumpkin Risotto with Turkey Bacon & Parmesan
Indulge in a bowl of creamy Pumpkin Risotto that brings the flavors of fall right to your dinner table. This delightful dish is perfect for cozy evenings or family gatherings, combining rich pumpkin puree with the aromatic notes of fresh thyme and the subtle sweetness of honey.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: Italian
Ingredients
Scale
- 1 small onion, finely diced
- 1 qt chicken stock
- 1 cup pumpkin puree
- 1 small bunch fresh thyme sprigs
- 1 cup arborio rice
- ½ cup white grape juice
- 2 tbsp butter
- 1 tbsp honey
- ¾ cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- In a Dutch oven over medium heat, cook diced turkey bacon until crispy. Transfer to a paper towel-lined plate.
- In the same pot, sauté onion in bacon fat until softened (about 5 minutes). Warm stock in another saucepan; whisk in pumpkin puree.
- Add thyme sprigs, salt, and pepper to the onions. Stir in arborio rice and toast for about a minute.
- Pour in white grape juice, stirring until absorbed. Gradually add warm stock one scoop at a time, stirring frequently for about 20-25 minutes until creamy.
- Remove thyme sprigs, stir in butter, honey, and half of the Parmesan until melted. Serve topped with crispy turkey bacon and more Parmesan.
Nutrition
- Serving Size: Approximately 1 cup (200g)
- Calories: 365
- Sugar: 6g
- Sodium: 510mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg