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pumpkin risotto in a bowl

Pumpkin Parmesan Risotto with Bacon

Course Side Dish
Cuisine American
Keyword Pumpkin, Risotto
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people (main dish)


  • 2 tbsp olive oil
  • 1 ½ tbsp butter
  • ½ white onion, diced
  • 6 slices of bacon, chopped
  • 1 cup arborio rice
  • cup dry white wine
  • 4 cups chicken stock
  • ½ cup pumpkin puree
  • 3 sage leaves, diced fine
  • ½ cup grated sharp cheddar cheese
  • cup granted Parmesan cheese
  • Black pepper, to taste


  • Heat a large skillet over medium heat. Add olive oil  and butter to pan; swirl to coat.
  • Add onions and bacon; cook 4-5 minutes till bacon is crispy and onion tender. Stir in rice, and cook for 1-2 minutes, stirring constantly. 
  • Increase heat to medium-high and add wine and stir. Add stock ½ cup at a time, stirring constantly until each portion of stock is absorbed before adding the next. With the last portion of stock stir in the pumpkin and sage.
  • Remove from heat and add the cheddar and Parmesan.
  • Season with black pepper.