Pumpkin Risotto with Turkey Bacon & Parmesan
Pumpkin Risotto with Turkey Bacon & Parmesan is the perfect dish for fall, offering a creamy and comforting experience with every bite. This delightful risotto combines the rich flavors of pumpkin puree and nutty parmesan cheese, enhanced by the savory crispiness of turkey bacon. Fresh thyme and white apple vinegar elevate the taste, resulting in a dish that is both sophisticated and approachable. With its warm hues and aromatic profile, this risotto is an excellent choice for cozy dinners or special occasions. Quick to prepare and versatile enough to be served as a main course or side dish, it’s sure to impress family and friends alike.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- 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 over medium heat, cook diced turkey bacon until crispy. Remove and set aside.
- Sauté finely diced onion in the remaining fat until softened.
- Toast arborio rice in the pot with sautéed onions for about one minute.
- Stir in white apple vinegar, then gradually add warm stock while stirring continuously until absorbed.
- Once rice is creamy and al dente, stir in butter, honey, half of the parmesan, and season with salt and pepper.
- Serve garnished with crispy turkey bacon and remaining parmesan.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 399
- Sugar: 5g
- Sodium: 658mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 27mg