Prep Time: 15 min
Total Time: 55 min
Yield: 4
One of my favorite things about fall is cooking with pumpkin, and this creamy pumpkin risotto is a must. I replace half the broth with milk for extra richness, while crispy bacon adds crunch and saltiness. Parmesan finishes it perfectly, as always with risotto.
You can use canned pumpkin purée or homemade—both work beautifully.
Risotto is best enjoyed fresh. Serve it alongside Osso Buco or beef stew for a cozy holiday meal.
250 grams Bacon (diced)
6-8 Sage Leaves
1 Shallot (medium, diced)
2 cups Vegetable Broth
2 cups Local 2% Milk
1 cup Pumpkin Pure
Salt & freshly cracked Black Pepper (to taste)
1 cup Arborio Rice
½ cup White Wine
3 tablespoons Local Unsalted Butter
½ cup local Parmesan Cheese (plus extra for optional garnish)
Add the bacon to a Dutch oven or a heavy-bottomed pot over medium-low heat. Cook until crisp, about 12-15 minutes, stirring occasionally. Use a slotted spoon and transfer the bacon to a plate lined with a paper towel.
Add the sage to the pot and fry until crisp, about 2 minutes. Remove sage to a plate using a slotted spoon. Reserve.
Add the diced onion to the same pot and sauté over medium heat for about 5 minutes or until soft and translucence.
In a meantime, mix the broth, milk and pumpkin pure in a sauce pan. Whisk and warm up over medium heat. Turn the heat down to low just to keep the liquid warm.
Add salt, pepper and Arborio rice to the onions. Stir and toast for couple minutes.
Deglaze the pot with white wine and let simmer till rice has absorbed the liquid. Use a ladle and add the pumpkin mixture to the pot (about ½ cup at a time), stir frequently until the liquid has absorbed. Continue until you’ve added all the liquid.
Add the butter and parmesan cheese. Stir until everything mixed well.
Transfer the risotto to your serving plate. Top with bacon and more parmesan cheese. Enjoy!
