Pumpkin Risotto with Bacon Crumbles and Fresh Sage

by "Stirmaker" Christine

Easy Cooking, Great Results

It’s officially Fall. It’s October. So naturally I am trying to sneak pumpkin into EVERYTHING I make. I know I’m not alone here. In fact, when I went to my local grocery store to gather the ingredients for this dish I searched high and low for pumpkin puree and snagged the last few cans from the very back of the shelf. That’s how much we love pumpkin. It’s selling out all over town.

This dish is simple. I promise. The ingredients do all the work for you. The only thing you need to do is….keep stirring. But after all that stirring you will be rewarded with a creamy, savory, risotto that tastes like Fall exploded in your mouth. Trust me, that’s a good thing. You can really cook this dish anytime but I recommend holding off for a particularly rainy or cool Fall day to up the coziness factor. Pour yourself a glass of white wine and turn on a Fellini film to really set the mood.

Made this? Let us know how it went in the comment section below!




CAL/SERV:

?

YIELDS:

3-4 Servings

PREP TIME:

Hours 15 Mins

TOTAL TIME:

Hour 50 Mins

INGREDIENTS

  • 1 ¾ Cup Della Arborio Rice
  • 5-6 C Chicken Stock
  • 2 Cloves Garlic, diced
  • 4-5 Shallots, diced
  • 1 Can Pumpkin Puree
  • 2 tsp Salt
  • 1 tsp Freshly Cracked Pepper
  • ½ C White Wine, (Dry—like Pinot Grigio)
  • 5-6 Strips of Bacon, cooked and chopped into crumbles
  • Garnish: Parmesan Reggiano Cheese, 4-5 Fresh Sage Leaves, finely chopped





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