Creamy Pumpkin Risotto
Creamy pumpkin risotto with roasted pumpkin, crispy bacon, and Parmesan delivers rich fall flavor in every bite.
Pin Share Print Servings: 4 servings
Calories: 520kcal
Cost: $14
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)
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
Instructions
- Toss pumpkin with olive oil, salt, and pepper; roast at 400°F until golden and soft.
- Blend roasted pumpkin until smooth and creamy.
- Simmer broth in separate pot over low heat.
- Melt butter; cook onion until translucent, add garlic.
- Stir rice into buttered onions until edges look clear.
- Pour wine and stir until absorbed.
- Add one ladle of warm broth at a time, stirring constantly.
- Continue 20–25 minutes until rice is al dente and creamy.
- Stir in pumpkin puree, Parmesan, and chopped sage.
- Top with bacon, herbs, black pepper, and optional truffle oil.
Notes
Nutrition facts are estimated and may vary based on specific ingredients and portion sizes used
Nutrition
Serving: 350g | Calories: 520kcal (26%) | Carbohydrates: 58g (19%) | Protein: 14g (28%) | Fat: 22g (34%) | Saturated Fat: 9g (56%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 45mg (15%) | Sodium: 760mg (33%) | Potassium: 540mg (15%) | Fiber: 4g (17%) | Sugar: 8g (9%) | Vitamin A: 10500IU (210%) | Vitamin C: 12mg (15%) | Calcium: 180mg (18%) | Iron: 2.5mg (14%)