This post brought to you by Campbell’s Soup Company . The content and opinions expressed below are that of Domestically Speaking.
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 Risotto with Parmesan and Applewood Bacon is great anytime but it’s perfect for fall and even for your Thanksgiving spread.
Pumpkin Risotto
Risotto takes some babysitting. It’s not a leave and let be recipe, but it’s so worth it. How amazing does that look!
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.
This is a great fall side dish! This Creamy Pumpkin Risotto with Parmesan cheese and Applewood Bacon is SO good.
- 2 tablespoons olive oil
- 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
- 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.
 For this delicious recipe I used Swanson® Broth. I love how it brings out the flavors of the food with the perfect balance of chicken, vegetables, herbs and spices. Using Swanson® Broth is a great way to easily add more flavor to recipes that call for water… just swamp with broth. You can find other great delicious Campbell’s recipes here. Another great way to connect is following them at @SwansonBroths on Facebook and Instagram
I hope you get a chance to try this delicious recipe!
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Pam says
April 10, 2019 at 3:15 amSo, 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?
Paula says
November 9, 2018 at 3:09 amThis sounds so good and it’s perfect to enjoy in the fall.
Jane says
November 7, 2018 at 6:54 amI love risotto and find the whole stirring bit very comforting. I can’t wait to make your recipe with the pumpkin!
kristinsalazar597020196 says
November 2, 2016 at 11:28 amOh this looks so good!
Lou Lou Girls says
October 10, 2015 at 12:04 pmThis 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
Belinda @ bindybee says
October 10, 2015 at 3:18 amI love a good risotto. This looks delish. My husband might even eat it because it has bacon in it:)
Kari says
October 8, 2015 at 6:54 pmYeah, this sounds like an interesting combo! Like seeing savory pumpkin dishes…and bacon!
Kathryn Doherty says
October 8, 2015 at 6:29 pmI 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!
Nan a.k.a Granny Fabulosa says
October 5, 2015 at 6:17 pmThat. Sounds. AMAZING!
Lauren Gaskill | Making Life Sweet says
October 5, 2015 at 9:50 amWhoa 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. 🙂
Mary, Living a Sunshine Life says
October 3, 2015 at 10:38 pmI have never made risotto, but after reading this recipe, I think I just might make some this week! Thanks for sharing 🙂