Pumpkin Risotto with Turkey Bacon & Parmesan
Indulge in the comforting flavors of our Pumpkin Risotto with Turkey Bacon and Parmesan, a delightful dish perfect for cozy fall evenings or gatherings. This creamy risotto is enriched with pumpkin puree, tender arborio rice, and crispy turkey bacon, creating a harmonious blend of textures and tastes that warm the soul. Finished with a sprinkle of freshly grated parmesan and fragrant thyme, this dish not only pleases the palate but also adds vibrant autumn hues to your dinner table. Whether enjoyed as a main course or a side, this versatile recipe is sure to impress.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- ½ lb Turkey Bacon, diced
- 1 small onion, finely diced
- 1 qt stock (vegetable or chicken)
- 1 cup pumpkin puree
- 1 small bunch fresh thyme sprigs, tied in kitchen twine
- Kosher salt
- Freshly cracked black pepper
- 1 cup arborio rice
- ½ cup white apple vinegar
- 2 tbsp butter
- 1 tbsp honey
- ¾ cup freshly grated parmesan cheese
Instructions
- In a Dutch oven, cook diced turkey bacon over medium heat until crispy. Remove and set aside.
- Sauté finely diced onion in the turkey bacon fat until softened.
- Stir in arborio rice along with thyme, salt, and pepper, allowing it to toast briefly.
- Add white apple vinegar and stir until absorbed. Gradually add warm stock one ladle at a time, stirring frequently until rice is al dente.
- Mix in butter, honey, and half of the parmesan cheese until creamy. Serve topped with crispy turkey bacon and remaining parmesan.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 390
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg