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Pumpkin Risotto with Bacon

Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Servings: 6


  • 1 tablespoon olive oil
  • 1 1/2 cup diced yellow onion about 1 1/2 medium-sized onions
  • 6 strips of bacon chopped
  • 1 cup uncooked Arborio rice
  • salt and black pepper to taste
  • 4 1/2 cup chicken broth
  • 1/4 cup pumpkin puree
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons chopped parsley


  • In a deep nonstick skillet, add the oil. Heat over medium-high heat and add the onions and bacon. Cook for about 15 minutes or until the onions are tender and the bacon is just starting to crisp. Do not overcook the bacon to wear it's completely crispy. Add the rice and a generous amount of salt and black pepper. Cook, stirring frequently, for about 5 minutes. Stir in the broth, and cook for an additional 10 minutes, stirring frequently.
  • Reduce the heat to low and cover. Cook the rice fo about 25 minutes or until tender. Stir in the pumpkin puree during the last 5 minutes of cooking.
  • Stir in the cheese, reserving a couple of tablespoons for garnish Crank up the heat to medium-high and continue cooking, uncovered, or until most of the liquid is absorbed, but the mixture is still creamy. Serve the pumpkin risotto immediately, garnished with fresh parsley and additional parmesan cheese.
  • Enjoy!