Description
If you’re seeking a comforting dish that embodies the essence of fall, look no further than this Creamy Pumpkin Risotto with Crispy Turkey Bacon and Parmesan. This delightful recipe combines the rich, velvety texture of pumpkin with the savory notes of turkey bacon, making it an ideal choice for family dinners or gatherings with friends. Each spoonful is a warm embrace, perfect for busy weeknights when you want something both satisfying and impressive. With its alluring aroma that fills your kitchen while cooking, this risotto is not just a meal but an experience. Dive into this heartwarming dish that’s sure to leave everyone asking for seconds!
Ingredients
Scale
- 1 small onion, finely diced
- 1 quart vegetable or chicken stock
- 1 cup pumpkin puree
- 1 small bunch fresh thyme sprigs
- Kosher salt and freshly cracked black pepper
- 1 cup arborio rice
- ½ cup white grape juice
- 2 tbsp butter
- 1 tbsp honey
- ¾ cup freshly grated parmesan cheese
- ½ lb turkey bacon, diced
Instructions
- Cook the diced turkey bacon in a Dutch oven over medium heat until crispy (approximately 12 minutes). Transfer to a paper towel-lined plate.
- In the same pot, sauté the finely diced onion until softened (about 5 minutes). Warm the stock in a separate saucepan.
- Add thyme sprigs to the pot, followed by salt and pepper. Stir in arborio rice and toast lightly for about one minute.
- Pour in white grape juice; stir until absorbed, then gradually add warm stock one ladle at a time, stirring frequently until absorbed (20-25 minutes).
- Once all liquid is added, remove thyme sprigs and stir in butter, honey, and half of the parmesan cheese until creamy. Serve topped with crispy turkey bacon, remaining parmesan, and a sprinkle of black pepper.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 340
- Sugar: 4g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 25mg