I waited all year to make this pumpkin risotto.

#risottorecipe #risotto #pumpkinbread

Ingredients:
1 cup arborio rice
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp olive oil (or butter)
3 cups chicken broth
1/2 cup of apple cider beer
1 cup pumpkin purée
½ cup grated Parmesan cheese
2 tbsp fresh parsley, chopped
Salt & pepper to taste
Optional: 2–3 strips bacon, cooked & crumbled
Optional: Roasted chicken

Instructions:
1. Cook bacon (if doing so), save fat.
2. Heat olive oil in a pan, or use leftover bacon fat. Sauté onion and garlic until softened.
3. Add pumpkin puree.
4. Add the beer.
5. Pour in the chicken broth.
6. Add arborio rice.
7. Continue stirring until rice is creamy and al dente (about 18–20 minutes).
8. Add Parmesan, parsley, salt, and pepper.
9. Top with crispy bacon and chicken.

I’ve been waiting to make this pumpkin risoto for a while. Autumn is my favorite season. It’s not super hot. I could wear long sleeve sweaters and shorts. I don’t have fall allergies, so breathing easily is a plus. And I can finally transition into drinking hot coffee. You know how long I’ve been waiting to drink hot coffee? There’s something about cooler weather and a nice warm pasta. And after all the heat waves you’ve gotten in Jersey, I just want the temperature to go down. I’m not going to lie, I’m not that big into pumpkin like pumpkin pie. But there’s something about this pumpkin risoto that hits different. It’s warm. It’s savory. It feels heavy. And for when it’s finally 60° F outside, I’m actually craving that.