Pumpkin Risotto is a hearty and comforting dinner recipe for fall and winter nights. Made using canned pumpkin puree, this pumpkin risotto recipe is super easy and delicious.
½cupdry white winechoose either Pinot Grigio and Sauvignon Blanc or unoaked Chardonnay
½teaspoonkosher salt
¾cupcanned pumpkin puree
½cupfresh whipped creamuntil you get stiff peaks
½cupgrated parmesan cheeseplus more for garnish
freshly ground black pepperas per taste
roasted and salted pepitas for garnish
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INSTRUCTIONS
Place chicken broth in a microwaveable dish. Cover the dish with a plastic lid or a microwavable lid. Microwave on high for 2-minutes. Stir every 30-seconds and heat until the stock is heated to 165 degrees F or 75 degrees C.
Place bacon strips in a cold rectangular or circular cast iron griddle pan. Cook bacon in a skillet over low heat, turning occasionally. Bacon cooks best on low heat. When it starts to curl use kitchen tongs to turn each slice and cook the other side.Keep flipping and cooking until the bacon looks brown evenly. Almost 8-10 minutes. Transfer bacon to a plate lined with paper towel or i personally prefer newspaper. Keep the drippings (leftover fat) in the skillet.
Return the pot with bacon dripping (leftover fat) to medium-low heat.
Add in fresh whole sage leaves. Cook until they are crisp. About 45-60 seconds. Transfer the fried sage leaves to the plate with crispy bacon.
Return the pot with bacon drippings (leftover fat) to medium heat. Add finely chopped yellow onions and cook until softened. About 3-4 minutes.
Add freshly minced garlic cloves and cook for about 30-45 seconds or until fragrant.
Add arborio rice and cook stirring constantly until lightly brown and toasty.
Add dry white wine and cook stirring constantly until the wine completely evaporates. About 1 minute.
Reduce the heat to low. Stir in Chicken Broth (only ½ cup at a time) salt and freshly ground black pepper as per taste.
Stir until the rice fully absorbs the broth. This takes approximately 35-40 minutes.
Taste the rice after 4 cups of rice. If it seems tender enough then you don't have to add the remaining 1 cup of chicken broth.
If not, then add the remaining 1 cup of chicken broth (½ cup at a time). Stir and cook until the rice has a slight bite (make sure it's not mushy).
Once the rice is cooked, stir in pumpkin puree.
In the meantime whip heavy cream until you see stiff peaks.
Fold in fresh whipped cream along with freshly grated parmesan cheese.
Finely chopped the crispy bacon and garnish it on the pumpkin risotto.
Garnish with roasted and salted pepitas along with a handful of fresh chopped sage leaves.
Notes
If you want chewy bacon then use thick cut bacon. On the contrary use thin cut bacon if you want it crispy.
Do you have to rinse arborio rice? Arborio rice is known for its high starch content. So don't rise arborio rice. Those starches will add a thick creaminess to your Pumpkin risotto.
Nutrition
Nutrition Facts
Pumpkin Risotto
Amount Per Serving (1 serving)
Calories 2167Calories from Fat 909
% Daily Value*
Fat 101g155%
Saturated Fat 39g244%
Trans Fat 0.2g
Polyunsaturated Fat 14g
Monounsaturated Fat 40g
Cholesterol 185mg62%
Sodium 3609mg157%
Potassium 2337mg67%
Carbohydrates 217g72%
Fiber 13g54%
Sugar 16g18%
Protein 79g158%
Vitamin A 29305IU586%
Vitamin C 19mg23%
Calcium 662mg66%
Iron 16mg89%
* Percent Daily Values are based on a 2000 calorie diet.
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