Pumpkin Risotto With Bacon And Pine Nuts Recipe

Name: Pumpkin Risotto With Bacon And Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup pine nuts; 3 tablespoons olive oil; 1 small onion, minced; salt and ground black pepper to taste; 2 cloves garlic, minced; 1 1/2 cups Arborio rice; 1/2 cup dry white wine; 6 cups hot chicken stock; 1 cup mashed pumpkin; 1/4 cup butter; 1/4 teaspoon ground nutmeg; 1/2 cup Parmesan cheese; 3 slices crisply cooked bacon, crumbled; 3 tablespoons chopped fresh chives; 3 tablespoons chopped fresh basil (optional)

Servings: persons

1/3 cup pine nuts
3 tablespoons olive oil
1 small onion, minced
salt and ground black pepper to taste
2 cloves garlic, minced
1 1/2 cups Arborio rice
1/2 cup dry white wine
6 cups hot chicken stock
1 cup mashed pumpkin
1/4 cup butter
1/4 teaspoon ground nutmeg
1/2 cup Parmesan cheese
3 slices crisply cooked bacon, crumbled
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh basil (optional)

1
Cook and stir pine nuts in a skillet over medium heat until fragrant and toasted, 2 to 5 minutes.
2
Heat olive oil in a large pot over medium-high heat; cook and stir onion in hot oil until soft, 4 to 7 minutes. Add garlic, salt, and pepper; cook and stir until garlic is fragrant, about 30 seconds. Stir Arborio rice into onion mixture; cook and stir until rice is coated with oil and lightly toasted, 1 to 3 minutes.
3
Pour white wine into rice mixture and cook, stirring constantly, until wine is completely absorbed, 3 to 5 minutes. Pour hot chicken stock into rice mixture 1 ladle-full at a time, stirring until liquid is completely absorbed before adding the next, 3 to 7 minutes per ladle-full.
4
Stir pumpkin, butter, and nutmeg into rice mixture until well-combined; remove from heat. Add Parmesan cheese, bacon, chives, and basil; stir until cheese is melted.

1366

kcal

Calories

Fat

Carbs

133

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/3 cup pine nuts, 3 tablespoons olive oil, 1 small onion, minced, salt and ground black pepper to taste, and more.

Yes, Pumpkin Risotto With Bacon And Pine Nuts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin Risotto With Bacon And Pine Nuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions