Creamy Pumpkin Rissoto with Bacon
Recipe by
Ingredients
- 4 cups chicken broth
- 1 cup pumpkin puree
- 5 oz bacon, chopped
- 1 onion, diced
- 3 garlic cloves, minced
- 1 1/4 cup arborio rice
- 1 tbsp chopped sage
- 1 tsp fresh thyme
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1/2 cup grated parmesan (plus more for serving)
- 1/4 cup heavy cream or coconut milk
- 1/4 tsp nutmeg
Directions
- Heat broth and pumpkin puree together in a saucepan over low heat.
- Cook bacon in a large pot over medium heat until browned and crisp. Remove bacon with slotted spoon and set aside.
- Reserve about 1 tbsp bacon fat in the pot. Sauté onion in bacon fat for 5 minutes; stir in garlic and cook 1 minute.
- Add rice, sage, thyme, salt, and pepper; toast for 2 minutes.
- Add a ladle of broth/pumpkin mix to rice, stirring until liquid is absorbed. Repeat until rice is tender and creamy (about 25 min).
- Stir in parmesan, heavy cream, and nutmeg. Adjust seasoning.
- Serve risotto warm, topped with bacon, extra parmesan, and black pepper.
Tips for Meal prep
Store risotto separately from bacon to keep bacon crispy. Reheat risotto in a saucepan with a splash of broth or cream You can freeze portions, just stir well after thawing for best texture
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