Creamy Pumpkin Risotto with Turkey Bacon & Parmesan
Indulge in the cozy comfort of Creamy Pumpkin Risotto with Turkey Bacon & Parmesan, a dish that beautifully marries the rich flavors of pumpkin and savory turkey bacon. Perfect for chilly autumn evenings, this risotto offers a creamy texture that will warm your heart and satisfy your cravings. With the delightful addition of fresh thyme and a touch of honey, it creates a unique flavor profile that is sure to impress at family gatherings or intimate dinners. Easy to prepare and versatile enough to be served as a main dish or side, this risotto brings the essence of fall to your table.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- ½ lb turkey bacon, diced
- 1 small onion, finely diced
- 1 qt vegetable or chicken stock
- 1 cup pumpkin puree
- 1 small bunch fresh thyme
- 1 cup arborio rice
- ½ cup white apple vinegar
- 2 tbsp butter
- ¾ cup freshly grated parmesan cheese
Instructions
- In a Dutch oven over medium heat, cook turkey bacon for about 15 minutes until crispy. Remove with a slotted spoon and set aside.
- In the same pot, sauté diced onion until softened. Heat stock in a separate saucepan.
- Stir in arborio rice with thyme sprigs and seasonings; toast for one minute.
- Add white apple vinegar and stir until absorbed, then gradually add heated stock one ladle at a time.
- Once rice is creamy (about 20-25 minutes), remove thyme sprigs and mix in butter and parmesan until melted.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 325
- Sugar: 5g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 30mg