Creamy Pumpkin Risotto with Parmesan and Bacon

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Fall is the perfect time to indulge in cozy, comforting dishes like this creamy pumpkin risotto. Blending the rich, earthy flavors of pumpkin puree with smoky Applewood bacon and nutty Parmesan cheese, this savory pumpkin risotto recipe is a must-try for autumn dinners, Thanksgiving sides, or any chilly evening. If you’re searching for an easy pumpkin risotto that’s creamy, flavorful, and ready in just 30 minutes, you’ve found it!

Have you ever tried pumpkin risotto? This Italian-inspired dish takes traditional risotto to the next level with seasonal pumpkin, making it an ideal fall comfort food. Unlike sweet pumpkin recipes, this one leans savory, highlighting the natural sweetness of pumpkin balanced by salty bacon and cheese.

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.

Pumpkin Risotto Recipe

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 Applewood Bacon

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This is a great fall side dish!  This Creamy Pumpkin Risotto with Parmesan cheese and Applewood Bacon is SO good.

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

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

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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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 and Variations for the Best Pumpkin Risotto

• Vegetarian Twist: Skip the bacon and use vegetable broth; add roasted mushrooms for umami.
• Wine Option: Replace the first cup of broth with dry white wine for a sophisticated flavor.
• Herb Boost: Stir in fresh sage or thyme during the aromatic step for extra fall aroma.
• Make it Vegan: Use dairy-free cheese and vegetable broth; omit bacon or use plant-based alternatives.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth to restore creaminess.

This pumpkin risotto with bacon is versatile—pair it with roasted turkey, grilled chicken, or as a standalone vegetarian meal.

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