Pumpkin Risotto with Turkey Bacon & Parmesan
Indulge in the comforting flavors of this creamy Pumpkin Risotto with Turkey Bacon and Parmesan. This delightful dish combines the rich texture of arborio rice with the sweetness of pumpkin puree and the savory crunch of turkey bacon, making it perfect for cozy fall dinners or a satisfying lunch. With simple ingredients and straightforward steps, you’ll have a hearty meal on the table in no time. Garnish with fresh herbs and enjoy this seasonal favorite that brings warmth to any occasion.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: Italian
Ingredients
Scale
- ½ lb turkey bacon, diced
- 1 small onion, finely diced
- 1 qt vegetable or chicken stock
- 1 cup pumpkin puree
- 1 small bunch fresh thyme sprigs
- 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 over medium heat, cook the turkey bacon until crispy. Remove and drain on paper towels.
- In the same pot, sauté onion in turkey bacon fat until softened. Simmer stock with pumpkin puree in a separate saucepan.
- Add thyme, salt, and pepper to onions; stir in arborio rice to toast briefly.
- Incorporate white apple vinegar until absorbed; then gradually add warm stock while stirring until rice is creamy and al dente.
- Remove thyme sprigs; stir in butter, honey, and half of the parmesan until melted. Serve topped with crispy turkey bacon and remaining parmesan.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 7g
- Sodium: 750mg
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg