Creamy Pumpkin Risotto with Parmesan and Bacon
When you think of pumpkin recipes, sweet treats like pumpkin bread, cookies, and pie might come to mind first. But pumpkin is delicious in savory recipes, too! This Creamy Pumpkin Risotto with Parmesan and Applewood Bacon is a cozy fall dish that brings together creamy rice, rich pumpkin, smoky bacon, and freshly grated Parmesan cheese.
It’s a wonderful recipe to serve alongside your favorite fall dinner, and it makes a delicious addition to a Thanksgiving menu. Best of all, it takes about 30 minutes from start to finish, making it a lovely option when you want something a little special without spending hours in the kitchen.
Why You’ll Love This Pumpkin Risotto
- Creamy and comforting: Arborio rice creates risotto’s signature creamy texture as it absorbs warm broth.
- A savory way to enjoy pumpkin: Pumpkin purée adds beautiful color and a subtle, earthy sweetness.
- Smoky, cheesy flavor: Applewood bacon and Parmesan bring a delicious balance of salty, smoky, and savory flavors.
- Perfect for fall gatherings: Serve it with roasted chicken, turkey, or another favorite main dish.
- Ready in about 30 minutes: This recipe is an approachable way to bring risotto to your dinner table.
What is Risotto and Why Add Pumpkin?
Risotto is a classic Italian rice dish made with Arborio rice, which releases starches during cooking to create a creamy texture without cream. Slowly adding hot broth while stirring results in plump, flavorful rice. Adding pumpkin puree infuses it with fall vibes, making this pumpkin risotto recipe perfect for holiday meals or weeknight dinners. The addition of Parmesan cheese adds a creamy, umami depth, while Applewood bacon provides a smoky crunch.
Risotto takes some babysitting. It’s not a leave and let be recipe, but it’s so worth it.
Ingredients for Pumpkin Risotto with Bacon and Parmesan
- Here are the ingredients you’ll need to make this creamy fall side dish. Check the recipe card below for the exact measurements.
- Olive oil: Helps cook the bacon and aromatics. You can also use the olive oil and butter combination listed in the recipe.
- White onion: Adds a savory base and flavor to the risotto.
- Garlic: A little minced garlic adds wonderful flavor.
- Applewood bacon: Chopped bacon brings smoky, salty goodness to every bite.
- Arborio rice: This short-grain rice is the traditional choice for risotto because it releases starch as it cooks.
- Chicken broth: Added gradually to help the rice cook while developing its creamy texture.
- Pumpkin purée: Use plain pumpkin purée, not pumpkin pie filling.
- Grated Parmesan cheese: Adds a nutty, savory finish.
- Black pepper: Season to taste.
How to Make Creamy Pumpkin Risotto
Step 1: Prep Work
- Begin by heating the chicken or vegetable broth in a separate saucepan over low heat. Keeping it warm will help maintain the temperature when it’s added to the risotto.
- In a large skillet or pot, heat olive oil over medium heat.
Step 2: Sauté the Aromatics
- Add the chopped onion to the skillet and sauté until translucent. Add the bacon.
- Stir in the minced garlic, cooking for an additional minute until fragrant.
Step 3: Incorporate the Rice
- Stir in the Arborio rice, ensuring it’s well coated with the bacon and onion mixture. Toast the rice for about 1-2 minutes.
Step 4: Pour in the Liquid
- Pour 1 cup of the warm chicken broth into the skillet, stirring continuously until it’s absorbed by the rice.
Step 5: Repeat
- After the broth has been absorbed, add another cup of broth. Stir until it’s absorbed and repeat again until all the broth has been added an absorbed.
Step 6: Add the Pumpkin
- Incorporate the pumpkin puree, mixing it thoroughly with the rice.
Step 7: Final Touches
- Stir in the grated Parmesan cheese, and season with salt and pepper to taste.
- Remove the skillet from heat and let the risotto rest for a few minutes to allow the flavors to meld together.
Risotto is something you can put your own spill on but this one with the mix of comfort food elements is perfect for a fall side dish.
Creamy Pumpkin Risotto with Parmesan and Bacon
Equipment
- large sauce pan
Ingredients
- 2 tablespoons olive oil or 1 tbsp olive oil and 1 tbsp butter
- 1/2 white onion finely chopped
- 1 garlic clove minced
- 4 slices bacon chopped into bite size pieces
- 1 cup arborio rice
- 4 cup hot chicken broth
- 1 cup pumpkin puree
- 1/2 cup parmesan cheese grated
- pepper add to taste if desired
Instructions
- Add olive oil to a large sauce pan. Add chopped bacon and saute over medium heat until bacon is 1/2 way cooked. Then add chopped onion and cook till translucent. Continue to stir during this process.
- Add minced garlic. Stir to combine. Add rice and stir. Let rice cook a minute until it absorbs the oil/flavors.
- Add 1 cup of hot chicken broth to the rice. Stir until the broth is absorbed by the rice then add another cup of stock.
- Repeat step 3 until all the broth has been absorbed.
- Add pumpkin puree and cheese. Stir until pumpkin puree is combined and cheese has melted.
- Add pepper if desired and serve hot.
Notes
The Pumpkin Risotto with its silky texture, combined with the smoky richness of bacon and the nutty saltiness of Parmesan cheese, is a remarkable dish that’s perfect for cozy fall evenings or special occasions.
Tips for Making the Best Pumpkin Risotto
- Keep the broth warm. Adding warm broth helps maintain an even cooking temperature as you prepare the risotto.
- Add the broth gradually. Allow each addition to absorb before adding the next. This helps the rice cook evenly and develop its creamy texture.
- Use plain pumpkin purée. Pumpkin pie filling contains added sugar and spices, which aren’t what you want for this savory dish.
- Serve it while it’s hot. Risotto is at its creamiest when freshly made. If it thickens while sitting, a splash of warm broth when reheating can help loosen it.
- Taste before adding extra salt. Bacon, broth, and Parmesan all contribute saltiness, so taste the finished dish before deciding whether it needs more.
This pumpkin risotto with bacon is versatile—pair it with roasted turkey, grilled chicken, or as a standalone vegetarian meal.
What to Serve with Pumpkin Risotto
This creamy pumpkin risotto makes a delicious fall side dish. Serve it alongside roasted chicken, turkey, pork, or your favorite autumn dinner.
It’s also a lovely addition to a Thanksgiving meal when you’re looking for something beyond the usual potato and vegetable sides.
If you’re planning a holiday menu, pair it with other comforting favorites such as corn casserole, mashed potatoes, or homemade cranberry sauce.
Can You Make Pumpkin Risotto Ahead of Time?
Risotto is best enjoyed freshly made because the rice continues to absorb liquid as it sits. For the best texture, plan to serve it shortly after cooking.
If you have leftovers, transfer them to an airtight container and refrigerate for up to three days. Reheat gently, adding a splash of broth as needed to help bring back the creamy consistency. Follow standard food-safety guidance when storing and reheating leftovers.
A Cozy Savory Pumpkin Recipe for Fall
If you love pumpkin season but want a break from sweet pumpkin treats, this creamy pumpkin risotto is a delicious recipe to try. The pumpkin adds a lovely fall flavor, while the Applewood bacon and Parmesan make it rich, savory, and comforting.
Whether you’re serving it for a weeknight dinner or adding something new to your Thanksgiving table, this pumpkin risotto is a tasty way to celebrate the season!
Other Holiday Side Dishes
Would you leave the bacon out until serving if you wanted to keep some of it crisp? I noticed it goes in before the broth, so I wondered how much texture it keeps after the rice is cooked.
So, where is your wooden pineapple makeover? I’ve tried to find it all over your site and even went back to Sadie Seasongoods and another one, but all I get is this pumpkin risotto. I only want the wooden pineapple. Can you fix the link please?
This sounds so good and it’s perfect to enjoy in the fall.
I love risotto and find the whole stirring bit very comforting. I can’t wait to make your recipe with the pumpkin!
Oh this looks so good!
This looks absolutely amazing! Pinned and tweeted. You always bring the most amazing creations to our party. Thank you! I hope to see you again, this Monday at 7 pm. It wouldn’t be a party without you! Lou Lou Girls
I love a good risotto. This looks delish. My husband might even eat it because it has bacon in it:)
Yeah, this sounds like an interesting combo! Like seeing savory pumpkin dishes…and bacon!
I seriously love risotto and I’m drooling over this version – pumpkin and Parmesan and bacon?! Ahhh! All the good things together in one amazing dish! Pinning and yumming and can’t wait to give this a try – thanks for sharing!
That. Sounds. AMAZING!
Whoa Maryann! This risotto sounds incredible! I didn’t know there was such a thing as unsalted broth but that is definitely something I will be using in the future. 🙂
I have never made risotto, but after reading this recipe, I think I just might make some this week! Thanks for sharing 🙂