Description
A creamy, comforting risotto infused with pumpkin and crispy turkey bacon, perfect for cozy gatherings.
Ingredients
Scale
- ½ lb turkey bacon, diced
- 1 small onion, finely diced
- 1 qt stock (vegetable or chicken)
- 1 cup pumpkin puree
- 1 small bunch fresh thyme sprigs, tied in kitchen twine
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 1 cup arborio rice
- ½ cup non-alcoholic white wine substitute (like vegetable broth or apple juice)
- 2 tbsp butter
- 1 tbsp honey
- ¾ cup freshly grated Parmesan cheese
Instructions
- Add the turkey bacon to a Dutch oven in an even layer over medium heat. Cook until crisp, about 12 minutes, then transfer to a plate lined with a paper towel.
- In the bacon fat, sauté the diced onion over medium heat for about 5 minutes until softened and fragrant.
- In a saucepan, heat the stock over medium-low heat and whisk in the pumpkin puree, keeping it warm.
- To the onions, add the thyme sprigs, salt, and pepper; then stir in the arborio rice and toast for about a minute until fragrant.
- Pour in the non-alcoholic white wine substitute, stirring until absorbed.
- Gradually add the warm stock, one ladle at a time, stirring until absorbed before adding more—this will take about 20-25 minutes total.
- Once the rice is al dente and creamy, remove the thyme sprigs and stir in butter, honey, and ½ cup Parmesan until melted and well combined.
- Serve immediately, garnished with crispy turkey bacon, remaining Parmesan, and additional freshly cracked black pepper.
Notes
You can prepare the risotto base a few hours ahead of time. Just warm it gently and add the remaining ingredients right before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 35mg