I love a good risotto, and after making so many of them – when pumpkin season comes around this Bacon Pumpkin Risotto is the one I crave to eat! A warming fall recipe, this risotto is so creamy and lush. Every rice grain needs a bit of loving with the gentle stirring and the result is a wonderful dish that will make you want to go back for more!
Ingredients to make this Bacon Pumpkin Risotto
Pumpkin
Any type of pumpkin or squash will work well in this Bacon Pumpkin Risotto! I usually use Jap/Kent or Butternut.
Rice
For this Bacon Pumpkin risotto I used Arborio rice which is readily available at most supermarkets and perfect for risotti.
The other variety that you can use, that is actually even better but not in every supermarket – is the Carnaroli variety. It’s a slightly shorter rice which a higher starch content, which delivers an even creamier risotto!
Bacon
I used smoked bacon rashers. I find the smokiness is a nice addition to the delicate pumpkin flavour. You can use any type of bacon that you like, or omit all together if you prefer to have the dish meat free. Just note that you may need to add some additional salt to the rice as the bacon will add already some saltiness to the dish.
Chicken or Vegetable Stock, Salt
I usually make stock at home that I don’t add salt to right up until I use it. For this recipe of 3 cups of rice I used roughly 6 cups (1.5 lt / 60 oz) of unsalted chicken stock, and added 2 tsp of salt.
Depending on your stove, size of the pot and the heat you are cooking with, you may go through a bit more or less stock. If you find that you need more you can add more stock or water (half a cup at a time) during the cooking of the risotto.
If you don’t have stock on hand, replace it with chicken or vegetable stock cubes and the equivalent amount of water needed. Check the seasoning on the risotto as you cook as these are generally already salted and depending to your taste you might not need to add as much salt.
Other ingredients:
- Sage & Parsley
- Parmesan (Parmigiano Reggiano preferably)
- Onion and Garlic
- Freshly Ground Pepper, Butter & Olive Oil
How to make this Bacon Pumpkin Risotto
Make a soffritto
Get yourself a large pot with a lid and start off by making a soffritto.
Heat 3 tbsp of olive oil to a large pot, add the chopped garlic and onion and over medium heat stir to cook gently, till softened for 4-5 minutes.
Cook the Bacon and Pumpkin
Once the onion and garlic have softened, add the chopped Pumpkin and Bacon and cook for around 10 minutes till the pumpkin begins to soften.
Add the rice and stock
Add the rice and stir with the pumpkin and bacon mixture till well coated for 1-2 minutes.
Optional step: Add the wine and combine with the rice for 1-2 minutes for additional depth of flavour!
Next, add half the stock, salt and chopped sage and continuously stir gently over low to medium heat for 10 minutes till the risotto begins to thicken.
Add more stock a ladle at the time and continue cooking for an additional 5-6 minutes. Add more water or stock if necessary if the pot looks too dry.
After around 15 minutes of cooking the risotto, the rice should mostly cooked through but still with a bit of bite to it.
Add Butter and Parmesan
With the heat still on, add the butter, parmesan, a few tablespoons of olive oil and chopped parsley. Check seasoning if to your liking and add some ground pepper.
Mix well with a wooden spoon till the cheese and butter is combined to the risotto for 1-2 minutes.
Rest the risotto & Serve
Turn the heat off, put the lid on the pot and let the risotto rest for 5 minutes. This will allow the risotto to continue cooking and become super creamy!
After 5 minutes of resting the bacon pumpkin risotto is ready to serve. Serve immediately with more parmesan and ground pepper. Enjoy!
Serving Suggestions & Storage
I usually make a large batch of this Bacon and Pumpkin risotto recipe. 3 cups of raw Arborio Rice will make a generous 8-10 serves.
If you need to make less – you can halve the recipe. The cooking time for the rice will be the same.
When making a big batch of risotto like this I like to use any leftover to make Pumpkin Arancini, check out the recipe!
Any leftover risotto will keep in the fridge for 1-2 days and you can reheat it in the microwave with a few tablespoons of water. Just note that the consistency to eat this is the best when just made!
The risotto by itself in my opinion is not suitable for freezing. It has a large amount of liquid (both the rice and pumpkin) which alters the texture too much.
Loved this recipe? Want more?
Leftover risotto? Make these Pumpkin Arancini! Check out more of my rice recipes like this Prawn and Chorizo Paella.
Bacon Pumpkin Risotto
Equipment
- 1 Large Pot with lid
Ingredients
- 1 Small Onion (finely chopped)
- 3 Garlic Cloves (finely chopped)
- 500 gr (or about 4 cups) Chopped, Peeled and Deseeded Pumpkin (cut into 2-3 cm cubes)
- 3 Slices Bacon (Chopped)
- 3 cups Arborio Rice (or Carnaroli variety)
- half cup Dry white wine ((optional))
- 1.5 lt (or 60 oz) Vegetable or Chicken Stock
- 2 tsp Salt
- 10 Sage Leaves (finely chopped)
- Handful Parsley Leaves (finely chopped)
- 4 tbsp Grated Parmesan (plus some more to serve)
- 2 tbsp Butter
- 6 tbsp Extra Virgin Olive Oil
- Ground Pepper (to taste)
Instructions
- In a large pot with a lid and start off by making a soffritto. Heat 3 tbsp of olive oil to a large pot, add the chopped garlic and onion and over medium heat stir to cook gently till softened for 4-5 minutes.
- Once the onion and garlic have softened, add the chopped Pumpkin and Bacon and cook for around 10 minutes till the pumpkin begins to soften.
- Add the rice and stir with the pumpkin and bacon mixture till well coated for 1-2 minutes. Optional step: Add the wine and combine with the rice for 1-2 minutes for additional depth of flavour!
- Next, add half the stock, salt and chopped sage and continuously stir gently over low to medium heat for 10 minutes till the risotto begins to thicken. Add more stock a ladle at the time for an additional 5 minutes. Add more water or stock if necessary if the pot looks too dry. After the 15 minutes of cooking, the rice should mostly cooked through but still with a bit of bite to it.
- With the heat still on, add the butter, parmesan, a few tablespoons of olive oil and chopped parsley. Check seasoning if to your liking and add some ground pepper. Mix well with a wooden spoon till the cheese and butter is combined to the rice for 1-2 minutes.
- Turn the heat off, put the lid on the pot and let the risotto rest for 5 minutes. This will allow the risotto to continue cooking and become super creamy! After 5 minutes the bacon pumpkin risotto is ready to serve. Serve immediately with more parmesan and ground pepper.