Pumpkin Risotto with Turkey & Parmesan
If you’re craving a warm, comforting dish that encapsulates the essence of fall, look no further than this Pumpkin Risotto with Turkey Bacon and Parmesan. This creamy risotto features rich pumpkin puree complemented by the savory taste of turkey bacon for a delightful twist on a classic recipe. Each spoonful is infused with aromatic thyme and the nutty flavor of arborio rice, creating a dish that’s both satisfying and delicious. Perfect for family gatherings or cozy weeknights, this risotto brings warmth to your table without demanding hours in the kitchen. Experience the cozy flavors of autumn with every creamy bite!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 1 cup arborio rice
- ½ lb turkey bacon, diced
- 1 small onion, finely diced
- 1 qt chicken or vegetable stock
- 1 cup pumpkin puree
- ½ cup white grape juice
- 2 tbsp butter
- 1 tbsp honey
- ¾ cup freshly grated parmesan cheese
- Fresh thyme sprigs
Instructions
- In a Dutch oven over medium heat, cook turkey bacon until crispy. Transfer to a paper towel-lined plate.
- In the remaining fat, sauté onion until softened. Warm the stock on another burner.
- Add thyme sprigs, salt, pepper, and arborio rice to the pot; toast for one minute. Stir in pumpkin puree.
- Pour in the white grape juice and stir until absorbed. Gradually add warm stock one ladle at a time, stirring continuously for about 20-25 minutes until creamy.
- Remove thyme sprigs and fold in butter, honey, and half of the parmesan cheese. Serve topped with crispy turkey bacon bits and remaining parmesan.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 6g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Find it online: https://prrecipe.com/pumpkin-risotto-with-bacon-parmesan/