Description
A warm and comforting risotto made with creamy pumpkin, crispy turkey bacon, and savory parmesan, perfect for a cozy evening.
Ingredients
Scale
- ½ lb turkey bacon, diced
- 1 small onion, finely diced
- 1 qt stock (vegetable or chicken)
- 1 cup pumpkin puree
- 1 small bunch fresh thyme sprigs, tied in kitchen twine
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 1 cup arborio rice
- ½ cup non-alcoholic white wine substitute (vegetable broth or apple juice)
- 2 tbsp butter
- 1 tbsp honey
- ¾ cup freshly grated parmesan cheese
Instructions
- Add the turkey bacon to a Dutch oven over medium heat. Cook for about 15 minutes until crispy. Remove with a slotted spoon and set aside.
- In the same Dutch oven, sauté the diced onion in the turkey bacon fat for about 5 minutes until translucent.
- In a separate saucepan, heat the stock until lightly simmering, then whisk in the pumpkin puree to combine.
- Add the thyme, salt, and pepper to the onions. Stir in the arborio rice and allow it to toast for 1 minute, releasing its nutty aroma.
- Pour in the non-alcoholic white wine substitute and stir until absorbed for a burst of flavor.
- Gradually add warm stock to the risotto, stirring continuously until absorbed before adding more, about 20-25 minutes until the rice is tender and creamy.
- Once the rice is fully cooked, remove the thyme sprigs. Stir in the butter, honey, and ½ cup of parmesan until melted and well incorporated.
- Serve immediately, garnishing with crispy turkey bacon, remaining parmesan, and a sprinkle of freshly cracked black pepper.
Notes
Feel free to substitute the turkey bacon with a vegetarian option or add roasted veggies for a different flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 40mg