Pumpkin Risotto

Pumpkin Risotto

4 servings
Pumpkin risotto is a labor of love, but this rich, creamy Italian dish is totally worth the effort. Serve it as a main dish or as a satisfying fall side.

Ingredients

  • low-sodium chicken broth
    5 c.
  • slices thick-cut bacon

    cut into 1-inch pieces

    4
  • fresh sage leaves

    plus 1 tbsp. chopped sage

    12
  • finely chopped yellow onion
    ½ c.
  • garlic cloves

    finely chopped

    3
  • arborio rice
    1 c.
  • dry white wine
    ½ c.
  • kosher salt
    ½ tsp.
  • canned pumpkin puree
    ¾ c.
  • finely grated parmesan cheese

    plus more to serve

    ½ c.
  • black pepper
    to taste
  • roasted and salted pepitas

    to serve

Directions

  1. 1

    In a small saucepan, heat the chicken broth over low heat. Keep warm.

  2. 2

    In a large pot, cook the bacon over medium heat, turning occasionally, until browned and crisp, 8 to 10 minutes. Transfer the bacon to a paper towel-lined plate, reserving the drippings in the pot.

  3. 3

    Return the pot with bacon drippings to medium heat. Add the whole sage leaves and fry, turning occasionally, until crisp, 45 to 60 seconds. Transfer the sage leaves to the plate with the bacon. Add the onion to the pot with bacon drippings and cook over medium heat, stirring occasionally, until softened, 3 to 4 minutes. Add the garlic and cook, stirring often until fragrant, about 30 seconds.

  4. 4

    Add the rice and cook, stirring constantly, until very lightly toasted, about 1 minute. Add the wine and cook, stirring constantly, until almost completely evaporated, about 1 minute.

  5. 5

    Reduce the heat to low. Stir in the salt and 1/2 cup of the warm chicken broth. Simmer, stirring constantly, until the rice has absorbed almost all of the broth.

  6. 6

    Continue adding the broth, 1/2 cup at a time, stirring constantly and repeating each addition of broth as the rice fully absorbs the liquid, 20 to 25 minutes total. After about 4 cups of broth, taste the rice to see if it's tender with a slight bite. If not, continue cooking and adding broth.

  7. 7

    Once the rice is tender and thickened to a creamy consistency, stir in the pumpkin, parmesan and 1 tablespoon of chopped sage. Adjust the consistency with additional broth, as needed. Season to taste with more salt and pepper.

  8. 8

    Finely chop the reserved bacon. Top the risotto with bacon, fried sage leaves, pepitas, and parmesan. Serve immediately.

Pumpkin Risotto

Pumpkin Risotto

40 min4 servings484 cal

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About this Recipe

Craving a dish that encapsulates the cozy warmth of autumn? This Pumpkin Risotto recipe transforms simple ingredients into a rich, creamy Italian experience that's truly a labor of love.

What sets this Pumpkin Risotto apart is the masterful blend of savory and sweet, creating a perfectly balanced comfort food. The smoky notes from thick-cut bacon and aromatic fresh sage leaves complement the earthy sweetness of pumpkin puree, creating layers of flavor you'll adore. It’s a rewarding dish where every stirring moment contributes to its luxurious, satisfying texture.

Prepare for a wonderfully creamy, deeply flavored rice dish that feels both elegant and comforting. You'll experience the tender bite of Arborio rice infused with chicken broth and dry white wine, enriched by the smooth, velvety pumpkin puree. Each spoonful offers a harmonious blend of savory bacon, fragrant sage, and the subtle tang of Parmesan cheese, all brought together by the essential technique of stirring. While it requires your attention, the payoff is a truly satisfying autumn main dish or a decadent side, perfect for a cozy weeknight meal or a romantic date night. The dish is beautifully finished with a scattering of crunchy, roasted pepitas, adding a delightful textural contrast.

You can easily adapt this Pumpkin Risotto to suit different preferences. For a vegetarian version, simply omit the bacon and sauté the onion and garlic in a tablespoon of olive oil instead. If you don't have fresh sage on hand, a smaller amount of dried sage can be used in a pinch, though the fresh herb offers a brighter flavor. For an extra touch of richness, you might stir in a knob of butter at the very end, right before serving.

This delightful Pumpkin Risotto is a versatile autumn dish, perfect as a main course for a special dinner or a comforting side for your Thanksgiving table. Garnish generously with extra grated Parmesan and a sprinkle of roasted pepitas for a beautiful presentation and added texture. It makes for an elegant yet hearty meal for four, ideal for bringing warmth to any fall gathering or a cozy night in.

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