Can I make this pumpkin risotto ahead of time?

Yes! While risotto is best served immediately for its creamy texture, you can make it ahead of time and reheat it. Just store the risotto in an airtight container in the fridge for up to 2 days. To reheat, add a bit of warm broth or water to loosen it up and stir gently over low heat until it reaches the desired consistency.

What can I substitute for Arborio rice?

Arborio rice is ideal for risotto because of its high starch content, which gives the dish its signature creaminess. If you don’t have Arborio rice, you can try other short-grain rice like Carnaroli or Vialone Nano. In a pinch, you can also use long-grain rice, but the texture won’t be as creamy.

Can I make this pumpkin risotto vegan or dairy-free?

Absolutely! To make this recipe vegan or dairy-free, simply swap the chicken broth for vegetable broth, and replace the parmesan cheese with a dairy-free alternative like nutritional yeast or a vegan parmesan. You can also skip the bacon and opt for sautéed mushrooms or roasted vegetables to add some savory flavor.

Perfect Pumpkin Risotto for a Cozy Autumn Dinner

Description

A creamy and savory pumpkin risotto made with crispy bacon, fresh sage, and parmesan. Perfect for fall dinners!

Ingredients

Scale

5 cups low-sodium chicken broth
4 slices thick-cut bacon
12 fresh sage leaves (plus 1 tbsp chopped)
1/2 cup chopped yellow onion
3 cloves garlic, chopped
1 cup Arborio rice
1/2 cup dry white wine
3/4 cup canned pumpkin puree
1/2 cup grated parmesan cheese
Salt, pepper, and pepitas to taste

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Instructions

Warm the broth in a saucepan over low heat.
Cook the bacon in a large pot until crispy, then remove and set aside. Keep the bacon drippings in the pot.
Fry sage leaves in the bacon drippings until crispy, then remove and set aside.
Sauté onion in the drippings until soft, then add garlic and cook until fragrant.
Add Arborio rice and toast for 1-2 minutes.
Deglaze the pan with white wine, scraping up browned bits.
Gradually add the warm broth, stirring constantly, until the rice is tender and creamy (about 20-25 minutes).
Stir in pumpkin puree and parmesan cheese. Season with salt and pepper.
Serve with crumbled bacon, fried sage leaves, and pepitas for garnish.

Notes

Stirring constantly and gradually adding the broth will help achieve the creamy texture that’s key to a perfect risotto.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 6g
Sodium: 800mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 4g
Protein: 12g
Cholesterol: 20mg