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Have you had risotto before? It’s an Italian rice that is cooked slowly, while gradually adding liquids causing the rice to plump up gloriously to create this creamy, delicious side dish. This Creamy Pumpkin Risottos with Parmesan and Applewood Bacon is great anytime but it’s perfect for fall and even for your Thanksgiving spread.
Risotta takes some babysitting. It’s not a leave and let be recipe, but it’s so worth it. How amazing does that look!
Risotta 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 Applewood Bacon
- 2 tablespoons olive oil
- 1/2 white onion (chopped finely)
- 1 garlic clove (minced)
- 4 slices of bacon (chopped into bite size pieces)
- 1 cup arborio rice
- 4 cups hot chicken broth (keep warm in a saucepan)
- 1 cup pumpkin puree
- 1/2 cup parmesan cheese (grated)
- pepper (add to taste if desired)
|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.|