Description
A warm and creamy risotto featuring pumpkin puree, crispy turkey bacon, and rich parmesan, perfect for chilly evenings.
Ingredients
Scale
- ½ lb turkey bacon, diced
- 1 small onion, finely diced
- 1 qt stock (vegetable or chicken)
- 1 cup pumpkin puree
- 1 small bunch fresh thyme sprigs, tied in kitchen twine
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 1 cup arborio rice
- ½ cup non-alcoholic white wine substitute (like vegetable broth or apple juice)
- 2 tbsp butter
- 1 tbsp honey
- ¾ cup freshly grated parmesan cheese
Instructions
- Add the turkey bacon to a 5-6 qt Dutch oven in an even layer over medium heat. Cook for about 15 minutes until crispy.
- Use a slotted spoon to transfer the bacon to a plate lined with a paper towel.
- Add the diced onion to the hot turkey bacon fat and sauté for about 5 minutes until softened.
- Heat the stock in a small saucepan over medium-low heat until just barely simmering. Whisk in the pumpkin puree and keep the liquid warm.
- Add thyme, salt, and black pepper to the onions. Stir in the arborio rice and toast for about a minute.
- Pour in the non-alcoholic white wine substitute, and stir until the rice has absorbed the liquid.
- Begin ladling the warmed stock into the pot, stirring after each addition until the liquid has been absorbed (about 20-25 minutes).
- Remove the thyme sprigs and stir in the butter, honey, and ½ cup of parmesan cheese until melted.
- Serve immediately, garnished with the crispy turkey bacon, remaining parmesan, and additional black pepper.
Notes
This risotto can be prepared ahead of time. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg