Description
Indulge in a bowl of creamy Pumpkin Risotto with Turkey Bacon and Parmesan, the perfect dish to warm your soul during those chilly fall evenings. This delightful recipe combines the rich flavors of pumpkin puree with the savory crunch of turkey bacon, all enveloped in a velvety arborio rice base. Enhanced by fresh thyme and a hint of honey, this risotto is not just a meal but an experience that brings comfort and joy to the table. Whether you’re hosting a cozy dinner party or simply treating yourself after a long day, this easy-to-follow recipe will impress even the most discerning palates.
Ingredients
- 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 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, cook diced turkey bacon over medium heat until crisp. Remove and set aside.
- Sauté onions in the rendered fat until softened. Heat stock separately and whisk in pumpkin puree.
- Add thyme, salt, pepper, and arborio rice to onions; toast for one minute.
- Stir in white apple vinegar and gradually add warm stock one ladle at a time until absorbed (about 20-25 minutes).
- Remove thyme sprigs, then stir in butter, honey, and half of the parmesan until melted. Serve topped with crispy turkey bacon and remaining cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 345
- Sugar: 3g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 28mg
Keywords: For extra flavor, consider adding sautéed mushrooms or spinach. This risotto can easily be made vegetarian by omitting turkey bacon and using only vegetable broth.