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.
- 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.