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Creamy Pumpkin Risotto with Parmesan and Applewood Bacon

This is a great fall side dish!  This Creamy Pumpkin Risotto with Parmesan cheese and Applewood Bacon is SO good.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 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.