Description
Indulge in the creamy, comforting goodness of Pumpkin Risotto with Turkey Bacon and Parmesan. This delightful dish marries the warm essence of pumpkin with the savory crunch of turkey bacon, creating a satisfying experience that’s perfect for cozy dinners or special occasions. Enhanced by the tang of white apple vinegar, this risotto achieves a beautiful balance between richness and flavor. With minimal ingredients and straightforward steps, you can whip up this nourishing meal that everyone will adore.
Ingredients
- ½ lb turkey bacon, diced
- 1 small onion, finely diced
- 1 qt vegetable or chicken stock
- 1 cup pumpkin puree
- 1 small bunch fresh thyme sprigs
- 1 cup arborio rice
- ½ cup white apple vinegar
- 2 tbsp butter
- 1 tbsp honey
- ¾ cup freshly grated parmesan cheese
Instructions
- Cook turkey bacon in a Dutch oven over medium heat until crisp. Transfer to paper towels to drain.
- Sauté onion in turkey bacon fat for about 5 minutes until softened. Warm stock in a separate saucepan and whisk in pumpkin puree.
- Add thyme, salt, pepper, and arborio rice to onions; toast for one minute.
- Stir in white apple vinegar until absorbed. Gradually add warm stock one ladle at a time, stirring until absorbed after each addition, about 20-25 minutes.
- Remove thyme sprigs, then stir in butter, honey, and half the parmesan until melted. Serve hot topped with crispy turkey bacon and remaining parmesan.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 352
- Sugar: 4g
- Sodium: 610mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg