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Pumpkin Risotto with Turkey and Parmesan

Pumpkin Risotto with Bacon & Parmesan
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Indulge in the comforting flavors of this creamy Pumpkin Risotto with Turkey Bacon and Parmesan. Perfect for chilly evenings, this dish combines the sweetness of pumpkin with savory turkey bacon and rich Parmesan cheese, creating a delightful bowl of warmth.

Ingredients

Scale
  • ½ lb turkey bacon, diced
  • 1 small onion, finely diced
  • 1 quart chicken or vegetable stock
  • 1 cup pumpkin puree
  • 1 small bunch fresh thyme sprigs
  • Kosher salt and freshly cracked black pepper
  • 1 cup arborio rice
  • ½ cup white grape juice
  • 2 tbsp butter
  • 1 tbsp honey
  • ¾ cup freshly grated Parmesan cheese

Instructions

  1. In a large Dutch oven over medium heat, cook the turkey bacon until crispy (about 15 minutes). Transfer to paper towels.
  2. In the same pot, sauté the onion in the rendered fat until softened (about 5 minutes). Stir in the pumpkin puree.
  3. Add thyme sprigs, season with salt and pepper, then stir in arborio rice and toast for one minute.
  4. Pour in white grape juice and stir until absorbed. Gradually add warm stock one ladle at a time, stirring continuously until absorbed before adding more.
  5. Once all liquid is absorbed and rice is creamy, remove thyme sprigs. Stir in butter, honey, and half of the Parmesan until melted. Serve topped with remaining Parmesan and crispy turkey bacon.

Nutrition

Find it online: https://tastydinnertips.com/pumpkin-risotto-with-bacon-parmesan/