Pumpkin Risotto Recipe

This Pumpkin Risotto Recipe is a creamy and savory recipe, which is made with crispy bacon and fresh sage. It’s a restaurant-quality dish, ready in about 45 minutes.

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Pumpkin Risotto Recipe Ingredients

• 5 cups low-sodium chicken broth
• 4 slices thick-cut bacon, cut into 1-inch pieces
• 12 fresh sage leaves, plus 1 tbsp. chopped sage
• 1/2 cup finely chopped yellow onion
• 3 garlic cloves, finely chopped
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 1/2 tsp. kosher salt, plus more to taste
• 3/4 cup canned pumpkin puree
• 1/2 cup finely grated parmesan cheese, plus more to serve
• Black pepper, to taste
• Roasted and salted pepitas, to serve

How To Make Pumpkin Risotto

1. Warm the broth: In a small saucepan, gently heat the chicken broth over low heat. Keep it warm throughout the cooking process.
2. Cook the bacon: In a large pot or Dutch oven, cook the bacon pieces over medium heat until they are browned and crisp, about 8-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
3. Fry the sage and sauté aromatics: Return the pot to medium heat. Add the whole sage leaves to the bacon drippings and fry for about 1 minute until crisp. Transfer them to the plate with the bacon. Add the chopped onion to the pot and cook until softened, about 3-4 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
4. Toast the rice: Add the Arborio rice to the pot and stir constantly for about 1 minute until the edges look translucent. Pour in the white wine and continue to stir until it has almost completely evaporated.
5. Begin adding broth: Reduce the heat to low. Stir in the salt and 1/2 cup of the warm chicken broth. Stir constantly until the liquid is almost fully absorbed by the rice.
6. Continue cooking the risotto: Continue adding the warm broth, 1/2 cup at a time, allowing the rice to absorb the liquid before adding more. Stir constantly. This process will take about 20-25 minutes. After about 4 cups of broth have been added, taste the rice to check for doneness—it should be tender with a slight chew.
7. Finish the risotto: Once the rice is cooked, stir in the pumpkin puree, parmesan cheese, and chopped fresh sage. If the risotto is too thick, add a splash of the remaining broth. Season with salt and pepper to taste.
8. Serve: Finely chop the reserved crispy bacon. Serve the risotto immediately, topped with the chopped bacon, fried sage leaves, roasted pepitas, and extra parmesan cheese.

Recipe Tips

• Why do I have to stir risotto constantly? Constant stirring is key. It rubs the starch off the outside of the Arborio rice grains, which is what creates the signature creamy texture of a good risotto without needing a lot of heavy cream.
• How do I know when the risotto is done? The perfect risotto texture is “al dente” – the rice should be cooked through and creamy, but still have a slight bite or chew in the center. It should be fluid enough to slowly spread out on a plate, not form a stiff mound.
• Can I use a different kind of rice? Arborio is the classic choice for risotto because of its high starch content. If you can’t find it, Carnaroli is another excellent option. Long-grain rice like basmati or jasmine will not work, as it won’t release enough starch to become creamy.
• What’s a good substitute for white wine? If you prefer not to cook with wine, you can deglaze the pan with an equal amount of chicken broth with a small squeeze of lemon juice added to mimic the acidity.

What To Serve With Pumpkin Risotto

This rich and savory risotto is a satisfying main course on its own, but it also pairs well with:

• Seared scallops or shrimp
• A simple arugula salad with a lemon vinaigrette
• Roasted chicken or pork tenderloin
• Steamed asparagus or green beans

How To Store Pumpkin Risotto

Refrigerate: Risotto is best eaten immediately, as the texture changes upon cooling. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Freeze: Freezing is not recommended for risotto, as it will become mushy and the texture will be compromised upon reheating.

Pumpkin Risotto Nutrition Facts

• Calories: 450kcal
• Carbohydrates: 55g
• Protein: 18g
• Fat: 16g
• Saturated Fat: 7g
• Sodium: 980mg
• Fiber: 4g
• Sugar: 5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Pumpkin Dinner Rolls Recipe
• Pumpkin Soup Recipe