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Pumpkin Risotto with Bacon

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Pumpkin Risotto with Bacon: a fall twist on a classic recipe that's quick and delicious!Pumpkin Risotto with Bacon is a fall twist on a classic recipe that’s quick, simple and delicious!

This isn’t your everyday risotto. A mixture of bacon and onion is sauteed in a hot nonstick pan. With the onions tender and the bacon just on the brink of crispiness, Arborio rice and some essential spices are stirred in. Chicken broth is then added and the pan is covered, where it simmers over low heat. No stirring. No adding chicken broth in small increments. With 5 minutes left of cooking, the pumpkin puree is stirred in and then the perfect amount of parmesan cheese is added for that much-needed salt factor. This pumpkin risotto is a fall recipe must-have. It’s creamy, delicious and the perfect main dinner entree or side dish!

Happy Monday, everyone! I hope everyone had a fabulous weekend! We kept things pretty low-key around here. We had (and still have) a ton of unpacking to do. You know how it goes. I feel like the unpacking never ends. We never fully unpacked when we moved into our new house in Colorado! It’s one of those things where I promised myself I would take my time. I always tend to rush through these things because, well, unpacking is SOOO much fun…not. The most important thing is that the kitchen is basically done, and that’s all that really matters right?

So, I have been on this kind of savory pumpkin kick if you couldn’t tell. I made this pumpkin risotto with bacon a couple of weeks ago before we moved, and I’m literally still having dreams about it. My biggest problem with risotto though is the art of making risotto. It’s time-consuming, boring and let’s be honest, no one wants to stand in front of the stove for an hour stirring in chicken broth.

I know that the chef Gods are cursing me right now for making risotto in a simpler way, but it’s so worth their anger. I was talking to a cheffy friend about risotto techniques and she let me in on a little secret. You can still get the same consistency by adding the chicken broth in one big pour, decreasing the heat to low and covering for about a half hour. Let me tell you, it totally works. Any doubts I ever had about making risotto (doubts meaning that I never made it because I’m the most impatient person on the planet) have completely disappeared. If you fear risotto, this recipe is for you.

…and there’s pumpkin in it! So duh!

Recipe for this pumpkin risotto with bacon is below. Pair it with a pumpkin ale and make it before the week ends! xo

Pumpkin Risotto with Bacon: a fall twist on a classic recipe that's quick and delicious!

Pumpkin Risotto with Bacon: a fall twist on a classic recipe that's quick and delicious!

Pumpkin Risotto with Bacon



Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes


  • 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!

Pumpkin Risotto with Bacon: a fall twist on a classic recipe that's quick and delicious!


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I’m the voice, author, creator, and photographer behind Cooking and Beer. We started things about 10 years ago and Cooking and Beer has morphed and grown into what it is today: providing hundreds of recipes to thousands of people.

13 Responses

  1. There is no shame in taking a little shortcut with risotto – I totally do the same thing when I’m not feeling like hounding the stove. This looks phenomenal girl!

  2. Right! Risotto is totally not as scary as people think! I love that tip, totally gonna try it next time I make it! LOVE this pumpkin version!

  3. Getting organized after moving is so hard — good luck to you! I love this risotto with the pumpkin and bacon — such a great combination!

  4. Risotto is one of my favorite things to make because of the delicacy of it! You don’t need a ton of cheese if you don’t rush it :) Something I learned very early on in culinary school! And a pumpkin flare? Just what I want right now!

  5. I can’t even tell you how much I love this risotto! Risotto happens to be my fave comfort food anyways, but adding pumpkin and bacon to it?? Yum! :)

  6. NEED to make this ASAP! I’m all about pumpkin but always gravitate toward desserts. This looks so yummy!


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Hello! I'm Justine.

I’m a blogger and web developer from the beautiful state of Oklahoma, where my loving husband, two adorable kids, and two mischievous dogs keep me on my toes 24/7. My idea of heaven includes endless summer days, getting lost in a good book, and whipping up some delicious homemade bread.


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