Pumpkin Risotto with Bacon Crumbles and Fresh Sage by ‘Stirmaker’ Christine

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.


Pumpkin Risotto with Bacon Crumbles and Fresh Sage 

Serves 3-4


1 ¾ C 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



  1. In a large saucepan over medium low heat, fry bacon until fully cooked and crispy on both sides, turning when necessary. Remove from pan and discard most of the drippings.
  2. While the bacon is cooking, in a separate stockpot, add the chicken stock, keeping it warm over medium heat.
  3. To the bacon pan, add 3-4 tbsp butter allow to melt, then add shallot and garlic. Cook 3-4 min. Add rice, toast slightly over medium heat for about 2-3 min. Stir constantly, coating the grains with the fat. Reduce heat to medium low and add the white wine. Stir constantly until the wine is fully absorbed. Add the pumpkin puree. Continue stirring until rice starts absorb the moisture and looks like it needs more liquid.
  4. Ladle ¼ a cup of warm chicken stock (from stockpot) at a time, continue stirring, allow to absorb and then add another. Continue this process for about 20-30 min until rice becomes an al dente texture.
  5. Once the rice has reached the desired consistency, serve in shallow bowl and garnish with flakes of parmesan cheese, sage, and bacon crumbles. YUM!

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Pumpkin Risotto | Della Rice




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