Pumpkin Risotto with Bacon
Follow along as we make a simple weeknight risotto with pumpkin, bacon, and a few other simple ingredients. This dish comes together in no time, with just a little patience and love.
Simple Italian Pumpkin Risotto Recipe
Ingredients
- 200 gr dry parboiled rice
- a large piece of pumpkin or butternut squash
- half an onion
- 1 garlic clove
- 50 gr cubed smoked bacon
- one cup vegetable broth (homemade or made with a stock cube)
- parmesan cheese to taste
- butter
- Belmorso EVOO
- salt and pepper to taste
- 30 gr butter
How to make it
- Make your homemade vegetable stock, or prepare it using a stock cube.
- Chop the pumpkin into medium sized pieces.
- Chop half an onion and add it to a pot with a whole garlic clove peeled.
- Drizzle with Belmorso EVOO and add the dry rice to toast it. Mix with a spatula until it the rice starts making noises. When it does, you can add a ladle of broth.
- You can add the chopped pumpkin or squash, remove the garlic, and season to your taste.
- In a separate pan, we are cooking the bacon to crisp it up.
- Check the rice still has enough broth. Once it has absorbed it, you need to add more, mix and let it continue cooking.
- Once the rice seems almost cooked, you can add the butter, and mix delicately to incorporate it.
- Turn the heat off, and add the crispy bacon and the grated parmesan.
- Mix and serve with extra black pepper.
More Risotto Recipes On The Blog
We have at least 6 more risotto dishes on the blog, and plenty more coming. You’ll find a variety from classic dishes, to vegetarian options, and even a tasty chicken risotto. You can find them all here.