Creamy Pumpkin Risotto with Bacon and Parmesan

Makes 4 servings



2 tablespoons unsalted butter

½ cup chopped onion

2 teaspoons minced garlic

1 cup long-grain rice or Arborio rice

2 ½ cups chicken broth

¼ teaspoon kosher salt

¼ teaspoon ground black pepper

Pinch of grated nutmeg

1 cup canned pumpkin

¼ cup freshly grated Parmesan, plus more for serving

½ cup heavy cream or half-and-half

2 strips thick-cut bacon, chopped



Melt butter in a large saucepan over medium heat.


Add the onion and cook until tender. Add the garlic and rice and sauté for about 1 minute. Add 2 cups of the chicken broth, the salt, pepper, and nutmeg; cover and simmer for 10 minutes. Add the remaining 1/2 cup broth and the pumpkin, and cook for another 5 minutes. The rice will be tender and slightly moist. Remove from the heat and stir in the Parmesan and cream. Cover while you prepare bacon.


In a small pan, sauté chopped bacon on medium-high heat until crispy, 6-7 minutes. Place on a plate lined with paper towels to drain excess grease.


Serve risotto, topping with crispy bacon and freshly grated Parmesan.