...
Go Back
Creamy homemade pumpkin risotto topped with crispy bacon, Parmesan, and fresh sage
Hannah Cooking

Creamy Pumpkin Risotto

Creamy pumpkin risotto with roasted pumpkin, crispy bacon, and Parmesan delivers rich fall flavor in every bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Fall Comfort Food, Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Pumpkin or butternut squash, cubed For roasting
  • 2 tablespoon Olive oil To roast pumpkin
  • Salt and pepper To taste
  • 6 cups Chicken or vegetable broth Keep warm while cooking
  • 2 tablespoon Butter For sautéing onions
  • 1 small Onion, finely diced Adds sweetness
  • 2 cloves Garlic, minced For aroma
  • 1 ½ cups Arborio rice Or Carnaroli for creamier texture
  • ½ cup Dry white wine Adds acidity and flavor depth
  • 1 cup Roasted pumpkin puree Blended smooth
  • ½ cup Grated Parmesan cheese For creamy finish
  • 2 tablespoon Fresh sage, chopped Adds earthy aroma
  • 6 strips Bacon, cooked and crumbled Optional but adds richness
  • Fresh thyme or sage leaves For garnish
  • Black pepper To finish
  • Truffle oil Optional drizzle before serving

Equipment

  • Heavy-bottomed pot or Dutch oven For even cooking and creamy risotto texture
  • Small saucepan To keep broth warm
  • Wooden spoon For constant stirring
  • Ladle For adding broth gradually
  • Baking Sheet For roasting pumpkin
  • Blender or food processor To puree roasted pumpkin
  • Knife and cutting board For prepping vegetables and herbs

Method
 

  1. Toss pumpkin with olive oil, salt, and pepper; roast at 400°F until golden and soft.
  2. Blend roasted pumpkin until smooth and creamy.
  3. Simmer broth in separate pot over low heat.
  4. Melt butter; cook onion until translucent, add garlic.
  5. Stir rice into buttered onions until edges look clear.
  6. Pour wine and stir until absorbed.
  7. Add one ladle of warm broth at a time, stirring constantly.
  8. Continue 20–25 minutes until rice is al dente and creamy.
  9. Stir in pumpkin puree, Parmesan, and chopped sage.
  10. Top with bacon, herbs, black pepper, and optional truffle oil.
    Creamy homemade pumpkin risotto topped with crispy bacon, Parmesan, and fresh sage

Notes

Nutrition facts are estimated and may vary based on specific ingredients and portion sizes used