Pumpkin Risotto

gluten free

I love a savory pumpkin recipe, and this risotto was the perfect way to incorporate all the best fall flavors! It’s creamy and delicious, and the crumbled brown butter sage bacon on top gives it the perfect crunch and smokiness.

Risotto is one of my favorite dishes because it’s so easy to make seasonal. In the summer I like to add peas, asparagus in the spring, mushrooms in winter, and pumpkin in fall. This dish is definitely a labor of love, bring it to a dinner party with friends, and I promise people will not stop talking about it!

Here are the Ingredients for this Pumpkin Risotto:

• Produce - Yellow Onion

• Seasonings - Salt, Black Pepper

• Pantry - Arborio Rice, Pumpkin Puree, White Wine, Chicken Broth

• Dairy - Butter, Parmesan

• Protein - Bacon

• Herbs - Sage

Pair this with…

• Chicken Marbella

• Parmesan Crusted Carrots with Bacon & Hot Honey

• Kale Ceasar Salad

• Chicken Picatta

Yield 4-6

Author Casey Cheek

Prep time

20 Min

Cook time

30 Min

Total time

50 Min

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Pumpkin Risotto

Pumpkin Risotto with brown butter sage bacon! It’s creamy and delicious, and the crumbled brown butter sage bacon on top gives it the perfect crunch and smokiness.

Ingredients

• 4 tbsp butter
• 2 tbsp fresh sage, chopped
• 4 slices of bacon, chopped
• 1/2 cup yellow onion, chopped
• 1 cup pumpkin puree
• 1 cup arborio rice
• 1/2 cup dry white wine
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups chicken broth
• 1/2 cup parmesan

Instructions

1. In a small sauce pot, add the chicken broth and heat on low until you are ready to use.
2. In a separate large pan or pot where you will cook your risotto, heat 2 tbsp butter until it is browned. Be sure to not burn. Add in the sage and bacon. Cook until bacon gets crispy and remove from pan.
3. Add the onion to the same pan with the bacon fat and cook until the onions softened. Add in the pumpkin puree and cook for another couple minutes.
4. Make a well in the idle of the pan and add in the rice. Cook for a couple minutes before mixing it in with the onion and pumpkin.
5. Stir in the white wine until cooked down.
6. Slowly stir in 1/2 cup of chicken broth at a time. Once you ladle broth in, stir and cook until liquid is evaporated before adding more. It will take a total of 20-30 minutes to add all the broth in and have the rice be fully cooked.
7. Stir in the parmesan and then the last 2 tbsp of butter.
8. Serve with the brown butter sage bacon on top. Gruyere, and freshly chopped rosemary.

Recipe by All Types Of Bowls

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