Pumpkin Risotto
Fall comfort food doesn’t get finer than this Pumpkin Risotto! This comforting Italian dish combines creamy risotto with sweet roasted pumpkin, fresh thyme and smoky bacon. Use canned pumpkin puree as a timesaver and make it vegetarian with two simple swaps!
I used to order risotto in restaurants all the time, but for years I never tried making it at home because the process intimidated me.
One day I finally decided to recreate short rib risotto, which was a dish at one of my favorite restaurants, and I enjoyed preparing it so much that my vegetable risotto recipe wasn’t far behind.
My favorite time of year to prepare risotto, however, is during the fall and winter months because I love incorporating winter squash into it.
My baked butternut squash risotto is incredibly easy to make because there’s less stirring involved, but this Pumpkin Risotto with bacon is my all time favorite.
It’s a comforting fall dinner that incorporates fresh roasted pumpkin, which lends a velvety texture and sweet flavor that makes this dish restaurant quality.
Crisp, smoky bacon, fresh thyme and plenty of parmesan cheese truly take this dish over the top.
This risotto is made the traditional way on the stove top, so while there is a bit of stirring involved, it goes very quickly and it’s extremely easy to make.
Want risotto without all the stirring? Be sure to try my Instant Pot mushroom risotto recipe!
Why you’ll love this recipe
- Pumpkin and bacon risotto is creamy risotto combined with sweet roasted pumpkin, smoky bacon and fresh time.
- It’s a restaurant quality dinner that’s easier to make than you think!
- The roasted pumpkin can be prepared in advance, or use canned pumpkin puree as a time saver.
- This recipe is gluten-free, and may be made vegetarian with two simple swaps.
Recipe ingredients
- Arborio rice. For best results, use arborio rice, which is an Italian short-grain rice. The grains are higher in starch, firm and creamy, which makes it the best for risotto.
- Pumpkin. Fresh roasted pumpkin sets this dish apart with a velvety texture and fresh flavor. Simply mash the roasted pumpkin with a fork, or see my post how to make pumpkin puree for an even smoother texture. Pumpkin pie pumpkins are perfect for this recipe, or see my collection of pumpkin recipes for more information on varieties of pumpkin and their flavor profiles. Canned pumpkin may be used as a time saver.
- Aromatics. Onion and garlic add nice flavor to the risotto. Leeks or shallots are great options as well.
- White wine. The wine adds acidity, or another layer of flavor. It may be omitted if you prefer to cook without alcohol.
- Chicken stock. Use homemade chicken stock or your favorite store bought variety. Sub with homemade vegetable stock to make this dish vegetarian.
- Bacon. Cooked crumbled bacon adds a crisp texture and smoky flavor. Omit it to make this recipe vegetarian. Top with pepitas or roasted pumpkin seeds for added texture and protein if desired.
- Butter. A couple tablespoons of butter add richness and make the risotto extra creamy.
- Parmesan cheese. Adds savory umami flavor.
See the recipe card below for the full list of ingredients and quantities.
How to make pumpkin and bacon risotto
Pumpkin and risotto are a match made in heaven, but this recipe is proof that bacon makes everything better!
Great risotto requires adding hot stock 1/2 cup at a time and frequent stirring to achieve the perfect creamy texture. It goes very quickly, however, and it’s very easy to make following these instructions.
Pro tip: Fresh roasted pumpkin can be prepared in advance. You can simply add mashed roasted pumpkin or if you prefer a smoother texture, see my post how to make pumpkin puree. Canned pumpkin puree may be used as a time saver.
See the recipe card below for full instructions.
- Place the stock in a pot and bring to a boil. Reduce heat to low and keep warm while you cook the bacon. Cook the bacon in a large pot or skillet over medium heat until crisp, then remove with a slotted spoon and place on a plate lined with a paper towel. Discard all but 1 1/2 tablespoons of the bacon grease.
- Add the onion to the bacon grease and cook for 5 minutes until softened. Stir the arborio rice into the pot and cook for 1 minute to toast, then stir in the garlic and thyme and cook 30 seconds more. Add the wine to the pot and scrape the bottom and sides of the pan to deglaze. Cook until the wine has reduced by half, or about 2 minutes.
- Slowly add one ladleful (about 1/2 cup) of the warm chicken stock to the pot, stirring frequently. Add an additional ladleful of stock each time the liquid has been absorbed, until all of the stock has been added and the risotto is al dente. The rice is ready for more stock when you can draw a line through the risotto with a wooden spoon and the liquid stays put. If after 4 cups of stock the risotto has not reached the desired doneness, add 1/2 -1 cup additional warm stock.
- Stir in the roasted pumpkin, parmesan cheese and butter until combined. Remove from heat and season to taste with salt and pepper.
Recipe FAQs
Pumpkin pie pumpkin, kabocha squash or red kuri squash are all great options for this pumpkin risotto recipe. You can also see my collection of pumpkin recipes for a complete run down of the many varieties of pumpkin and their flavor profiles to see which one sounds right for you!
While fresh roasted pumpkin makes this recipe next level, you can use canned pumpkin puree as a time saver. If using canned, be sure that it is plain pumpkin puree and not pumpkin pie filling.
There is no need to add cream to risotto as the starches from the rice are released as the rice cooks and absorbs the broth. Stirring frequently helps release the starch from the rice as well, which results in a perfectly creamy risotto.
It’s very important to add hot stock to the risotto one ladleful, or 1/2 cup at a time, stirring frequently until all of the liquid has been absorbed before adding more stock.
This method allows the rice to absorb the liquid evenly, and helps the starch release from the grains for the perfect creamy texture.
Cook the rice to “al dente”, which is tender with a slight bite, or a bit softer as desired.
Serving suggestions
Pumpkin risotto with bacon is a very versatile dish, so it can be served with a variety of dishes or changed up according to what you have on hand.
- It’s extremely hearty on its own, or top with sliced air fryer chicken breast for added protein.
- Serve as a side dish with roast chicken or roasted boneless turkey breast, and a fresh kale apple salad.
- It makes a great holiday side dish! Top with pomegranate or dried cranberries for a festive touch.
- Make it a vegetarian main dish by omitting the bacon and substituting the chicken stock with vegetable stock. Top with pumpkin seeds, and add extra veggies such as mushrooms to make it even more satisfying.
- Switch out the thyme with your favorite herbs such as rosemary or sage, or add a pinch of nutmeg for warm spice flavor.
- No pumpkin? Sub with roasted whole butternut squash or canned butternut squash puree.
Recipe notes
- Pro tip: Fresh roasted pumpkin can be prepared in advance. You can simply add mashed roasted pumpkin or if you prefer a smoother texture, see my post how to make pumpkin puree. Canned pumpkin puree may be used as a time saver.
- Start using 4 cups of chicken stock, which results in “al dente” rice. Use another 1/2 – 1 cup additional stock or water as needed to reach the desired texture. Be sure that the additional stock or water is hot!
- Omit the bacon and use vegetable stock to make this recipe vegetarian. Top with toasted pepitas or roasted pumpkin seeds for added protein and texture.
- Store pumpkin risotto with bacon in the refrigerator for up to 3 days.
More savory pumpkin recipes you’ll love
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Pumpkin Risotto
Ingredients
- 4 cups homemade chicken stock sub with vegetable stock for vegetarian; see note
- 8 ounces bacon chopped; see note 3
- 1/2 onion chopped
- 3 cloves garlic minced
- 1.5 cups arborio rice
- 1/2 cup white wine omit if you prefer not to cook with alcohol
- 2 teaspoons freshly chopped thyme sub with 1 teaspoon dried thyme
- 1 cup roasted pumpkin sub with canned pumpkin puree; see note 2
- 1/2 cup parmesan cheese
- 2 tablespoons unsalted butter
- Salt and freshly ground pepper to taste
Instructions
- Place the chicken stock in a medium sauce pan and bring to a boil. Reduce the heat to low and continue simmering.4 cups homemade chicken stock
- Heat a large skillet or Dutch oven over medium heat. Add the chopped bacon and cook until crispy, about 5 minutes. Remove from the pan using a slotted spoon, and place the bacon on a paper towel lined plate. Discard all but 1 1/2 tablespoons of the bacon grease.8 ounces bacon
- Add the onion to the bacon grease in the pot and cook for 5 minutes until softened. Stir the arborio rice into the pot and cook for 1 minute to toast, then stir in the garlic and thyme and cook 30 seconds more.1/2 onion, 3 cloves garlic, 1.5 cups arborio rice, 2 teaspoons freshly chopped thyme
- Add the wine to the pot and scrape the bottom and sides of the pan to deglaze. Cook until the wine has reduced by half, or about 2 minutes.1/2 cup white wine
- Slowly add one ladleful (about 1/2 cup) of the warm chicken stock to the pot, stirring frequently. Add an additional ladleful of stock each time the liquid has been absorbed, until all of the stock has been added and the risotto is al dente. The rice is ready for more stock when you can draw a line through the risotto with a wooden spoon and the liquid stays put. If after 4 cups of stock the risotto has not reached the desired doneness, add 1/2 -1 cup additional warm stock or water.
- Stir in the roasted pumpkin, parmesan cheese and butter until combined. Remove from heat and season to taste with salt and pepper.1 cup roasted pumpkin
- Serve topped with crispy bacon and additional fresh thyme leaves and parmesan cheese as desired. Enjoy!1/2 cup parmesan cheese, 2 tablespoons unsalted butter, Salt and freshly ground pepper
Notes
- Pro tip: Prepare the homemade pumpkin puree in advance to make this recipe go very quickly. Use store bought canned pumpkin as a time saver.
- Fresh pumpkin really elevates this risotto. You can simply add mashed roasted pumpkin or either homemade or store bought pumpkin purée.
- Start using 4 cups of chicken stock, which results in al dente rice. Use another 1/2 – 1 cup additional stock or water as needed to reach the desired texture. Be sure that the additional stock or water is hot!
- Omit the bacon and use vegetable stock to make this recipe vegetarian. Top with toasted pepitas or roasted pumpkin seeds for added protein and texture.
- Store pumpkin risotto with bacon in the refrigerator for up to 3 days.
- Cooking time does not include preparing the roasted pumpkin as that is included in a separate post.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
2 Comments on “Pumpkin Risotto”
Would you believe that I’ve never made risotto!? I think that needs to change, and since my Instant Pot needs more use, I’ll definitely have to try your recipe. Plus, there’s bacon! 😉
The Instant Pot method is the best place to try it…and you’ll never want to do it any other way!