Description
A creamy, comforting pumpkin risotto infused with fresh thyme, finished with crispy bacon and parmesan cheese. Perfect for cozy autumn dinners or holiday gatherings.
Ingredients
Units
Scale
- 1/2 lb bacon (diced)
- 1 small onion (finely diced)
- 1 qt vegetable or chicken stock
- 1 cup pumpkin puree
- 1 small bunch fresh thyme sprigs (tied in kitchen twine)
- Kosher salt (to taste)
- Freshly cracked black pepper (to taste)
- 1 cup arborio rice
- 1/2 cup white wine (dry)
- 2 tbsp butter
- 1 tbsp honey
- 3/4 cup freshly grated parmesan cheese
Instructions
- Cook bacon in a Dutch oven until crisp, 12–15 minutes. Transfer to paper towels.
- Sauté onion in bacon fat until softened, 5 minutes.
- Heat stock in a saucepan; whisk in pumpkin puree. Keep warm.
- Add thyme, salt, pepper, and rice to onions. Toast for 1 minute.
- Deglaze with white wine; stir until absorbed.
- Ladle in pumpkin-stock mixture, ½ cup at a time, stirring until absorbed before adding more (20–25 minutes total).
- Remove thyme. Stir in butter, honey, and ½ cup parmesan.
- Serve topped with bacon, remaining parmesan, and black pepper.
Notes
- Swap bacon for pancetta or mushrooms for a vegetarian version.
- Use homemade pumpkin puree for deeper flavor.
- Reheat with a splash of stock to restore creaminess
Nutrition
- Calories: 510
