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.
Printed from www.TheComfortofCooking.com