Pumpkin Risotto with Bacon (Instant Pot)
Pumpkin Risotto with Bacon is an easy, Instant Pot risotto with creamy pumpkin and crumbled bacon. It's the easiest risotto ever!
Ingredients
- 4 slices thick center cut no nitrates bacon chopped
- 1/2 onion chopped
- 2 cloves garlic minced
- 1 tablespoon chopped fresh sage or 1 teaspoon dried
- 1/2 teaspoon ground nutmeg
- 1 cup arborio rice
- 2 3/4 cups homemade vegetable stock substitute with store bought stock
- 1 cup homemade pumpkin puree* substitute with store bought pumpkin puree
- 1/2 cup freshly grated parmesan cheese
- Salt and freshly ground pepper to taste
Equipment
Instructions
- Press the Sauté button on the Instant Pot. Add the bacon and cook for 10 minutes or until crisp. Remove from the pot with a slotted spoon and place on a plate lined with a paper towel.
- Add the onion to the bacon grease in the pot and cook for 5 minutes until softened. Add the garlic and cook 30 seconds more.
- Add the sage, nutmeg, arborio rice, vegetable stock and pumpkin to the Instant Pot and stir until combined.
- Secure the lid and close the venting valve. Cook at high pressure for 8 minutes. The Instant Pot will take 10-15 minutes to come to pressure, then will begin the cooking time. Quick release the pressure when the cooking time has finished.
- Remove the lid and stir in the parmesan cheese and salt and pepper, to taste.
- Serve immediately topped with the crumbled bacon and chopped parsley. Enjoy!
Notes
- Fresh pumpkin puree makes a big difference in this dish. The prep time for this recipe does not include the prep for homemade pumpkin puree as that is included in a separate recipe. There's no need to purée the pumpkin in a food processor or strain the excess liquid from it. Just mash with a potato masher or fork and add it to the risotto! Small chunks of pumpkin are totally fine in this dish.
- Make homemade pumpkin puree in advance to make this risotto go very quickly!
- Omit the bacon to make this pumpkin risotto vegetarian and top with toasted pepitas!
Nutrition
Serving: 1g, Calories: 423kcal, Carbohydrates: 50g, Protein: 14g, Fat: 18g, Saturated Fat: 7g, Cholesterol: 35mg, Sodium: 1080mg, Potassium: 271mg, Fiber: 4g, Sugar: 4g, Vitamin A: 9998IU, Vitamin C: 4mg, Calcium: 170mg, Iron: 3mg
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
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