Pumpkin Risotto with Turkey Bacon & Parmesan
Indulge in the comforting flavors of Pumpkin Risotto with Turkey Bacon & Parmesan, a creamy dish that perfectly captures the essence of autumn. This delightful risotto combines the rich sweetness of pumpkin puree with the savory crunch of turkey bacon, creating a satisfying meal that’s both nourishing and elegant.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- ½ lb diced turkey bacon
- 1 small onion, finely diced
- 1 qt vegetable or chicken stock
- 1 cup pumpkin puree
- Fresh thyme sprigs
- 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 the turkey bacon until crispy, about 15 minutes. Transfer to paper towels.
- Sauté the diced onion in the rendered fat until softened, about 5 minutes.
- Add thyme sprigs, salt, and pepper; stir in arborio rice and toast for one minute.
- Pour in white apple vinegar and stir until absorbed. Gradually add warm stock one ladle at a time, stirring until absorbed after each addition (20-25 minutes total).
- Remove thyme sprigs and stir in butter, honey, and half of the parmesan cheese until melted. Serve garnished with crispy turkey bacon and remaining parmesan.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 6g
- Sodium: 580mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg