Pumpkin Risotto with Turkey Bacon & Parmesan
Indulge in the comforting flavors of this Pumpkin Risotto with Turkey Bacon and Parmesan. This creamy dish encapsulates the essence of fall with its rich pumpkin puree and aromatic thyme, making it a perfect meal for cozy gatherings or weeknight dinners. The crispy turkey bacon adds a delightful crunch, transforming traditional risotto into a unique culinary experience that’s both hearty and satisfying. Easy to prepare in just under 30 minutes, this dish is versatile enough to serve as a main course or a delightful side. Enjoy the warm, inviting flavors that make every bite a seasonal treat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking/Stovetop
- Cuisine: Italian
Ingredients
Scale
- ½ lb turkey bacon, diced
- 1 small onion, finely diced
- 1 qt vegetable or chicken stock
- 1 cup pumpkin puree
- Small bunch of fresh thyme
- 1 cup arborio rice
- ½ cup white apple vinegar
- 2 tbsp butter
- ½ cup freshly grated Parmesan cheese
- Kosher salt and freshly cracked black pepper
Instructions
- In a Dutch oven over medium heat, cook the turkey bacon until crisp, about 15 minutes. Transfer to paper towels to drain.
- Sauté diced onion in the turkey bacon fat for about 5 minutes until softened. Meanwhile, warm the stock in another saucepan.
- Stir in pumpkin puree with the warmed stock and keep on low heat.
- Add thyme, salt, and pepper to onions; stir in arborio rice and toast for one minute.
- Add white apple vinegar; stir until absorbed.
- Gradually add stock one ladle at a time, stirring frequently until creamy (20-25 minutes).
- Remove thyme sprigs; stir in butter and Parmesan until melted.
- Serve hot garnished with crispy turkey bacon and additional cheese.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 4g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg