This risotto is impossibly creamy, comforting and the perfect way to use fresh roasted pumpkin. 🎃Top it with crumbled bacon, pepitas and a hefty dose of parmesan, or omit the bacon to make it vegetarian.🤩
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This pumpkin risoto is one of my cozy fall favorites. It truly doesn’t get better than the flavors of fresh roasted pumpkin, crisp smoky bacon, and parmesan cheese. Start the risoto by cooking the bacon until crisp. I leave just a bit of fat behind to sauté onion, toast the rice, and cook the garlic. Delaze the pan with some white wine and reduce for a nice layer of flavor. Then from there, slowly ladle in warm stock, one scoop at a time, stirring until the liquid is mostly absorbed after each addition. This is the key to developing that signature creamy texture. Once the rice is al dente, stir in the roasted pumpkin, butter, and a generous handful of parmesan cheese, and stir together until creamy and rich. Finish with crispy bacon crumbles, toasted papitas for crunch, and a scattering of fresh thyme leaves. Enjoy.
Dining and Cooking