Description
This creamy pumpkin risotto with turkey bacon and parmesan is a comforting dish perfect for fall.
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, to taste
- Freshly cracked black pepper, to taste
- 1 cup arborio rice
- ½ cup non-alcoholic white wine substitute (like vegetable broth or apple juice)
- 2 tbsp butter
- 1 tbsp honey
- ¾ cup freshly grated parmesan cheese
Instructions
- Add the turkey bacon to a Dutch oven in an even layer over medium heat. Cook until crisp. Remove and drain on paper towels.
- Sauté the diced onion in the bacon fat for about 5 minutes until softened, filling your kitchen with its inviting aroma.
- In a separate saucepan, heat the stock and whisk in the pumpkin puree until smooth. Keep warm but not boiling.
- Add thyme, salt, pepper, and rice to the onions, stirring for about a minute to toast the rice and infuse it with flavor.
- Pour in the white wine substitute, stirring until fully absorbed by the rice.
- Gradually add the warm stock, stirring continuously until each addition is absorbed before adding more. Continue this process for 20-25 minutes, or until the rice is creamy and al dente.
- Remove the thyme sprigs, then stir in the butter, honey, and parmesan cheese until melted and luxurious.
- Serve warm, garnished with crispy turkey bacon, extra parmesan, and a sprinkle of black pepper.
Notes
Customize with additional toppings like sautéed spinach, goat cheese, or lemon juice for different flavor profiles.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 3g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 30mg