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Pumpkin Risotto with Bacon Walnut Topping

Pumpkin Risotto with bacon walnut topping is cozy, creamy, bursting with fall flavors and guaranteed to be a crowd-pleaser.

A close up of a single serving bowl of pumpkin risotto topped with bacon walnut topping and a crispy sage leaf.

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Autumn is here, and with it comes the perfect excuse to enjoy warm, comforting dishes like this pumpkin risotto with a crispy bacon and walnut topping. This dish captures the best flavors of the season all in one creamy, savory bite.

This recipe combines the earthy, subtle sweetness of pumpkin, fresh sage and thyme and parmesan cheese with arborio rice to create a rich velvety risotto. The pumpkin risotto is topped with a crispy bacon and walnut topping to bring a delicious contrast of flavors and textures.

Risotto can seem intimidating, but itโ€™s actually a simple dish to prepare. With a bit of patience and a few key techniques, you can achieve a restaurant-quality meal made at home. Whether you’re planning a cozy date night in or looking for a unique dish to impress guests, this pumpkin risotto is sure to be a hit.

Ingredients

The ingredients to make pumpkin risotto and the topping.

Arborio rice: arborio rice is an Italian variety of rice that is starchier than regular rice. It is the only type of that should be used to make risotto and can be found next to other rice products at the grocery store.
Pumpkin puree: be sure to use pumpkin puree and not pumpkin pie filling.
White wine: white wine is used to deglaze the pan. It also adds some depth of flavor to the risotto.
Bone broth: I prefer to use chicken bone broth for extra protein, but you can use regular broth as well.
Parmesan: adds a cheesy flavor that compliments the bacon walnut topping nicely.
Butter: to sautรฉ the aromatics below.
Aromatics and herbs: garlic, shallot, fresh thyme, fresh sage, salt and black pepper.
Bacon walnut topping: the risotto is topped with a delicious topping consisting of crumbled bacon, toasted walnuts and crispy sage.

Equipment

Two large skillets
Sauce pan
Cutting board and knife
Measuring cups and spoons
Ladle
Wooden Spoon

The risotto in the pan after cooking with the topping in a bowl off to the side.

How to Make the Bacon Walnut Topping

Place bacon in a large skillet and heat over medium heat. Cook bacon for 4-5 minutes, or until golden and crispy on one side.

Flip the bacon and cook for another 2-3 minutes, or until crispy. Drain bacon on a paper towel and then crumble bacon into a small bowl.

In the same skillet, add the walnuts and 10 fresh sage leaves. Toast walnuts until golden brown and aromatic and cook the sage leaves until crispy. Drain both on a paper towel, roughly chop and then toss with the crumbled bacon.

How to Make the Pumpkin Risotto

Pour chicken broth into a sauce pan and heat over medium low heat.

Melt butter in a large skillet over medium heat. Add the shallots and sautรฉ for 2-3 minutes. Add the garlic and sautรฉ, thyme, sage and black pepper and sautรฉ for 1 minute.

Add the rice and toast for 2 minutes, then deglaze the pan with the white wine. Add a ladle of warm broth and cook rice on a gentle simmer, stirring occasionally, until the broth has been absorbed by the rice.

Continue to add broth, one ladle full at a time, until all broth has been used, and the rice is al dente and risotto is creamy. This should take about 25-30 minutes.

Add the pumpkin puree and parmesan cheese and stir in until fully incorporated. Plate risotto and top with bacon walnut topping.

The steps of making the pumpkin risotto and the steps of making the bacon walnut topping.

Tips

  • Don’t rinse the arborio rice: you want all that starch to get a creamy risotto.
  • Use Warm Broth: Always keep your broth warm on the stovetop as you make the risotto. Adding cold broth can slow down the cooking process.
  • Gradually ladling in warm broth: this allows the rice to absorb liquid more evenly and help build a creamy texture.
  • Crisp the Bacon Properly: Ensure the bacon is crispy so it is easily crumbled. Drain the cooked bacon on a paper towel to remove excess grease before crumbling.
  • Toast the Walnuts: Toast the chopped walnuts lightly in a dry skillet before combining them with the bacon. This step intensifies their flavor and gives them a crunchier texture. Be sure to watch them closely, as they can burn quickly.

FAQ

Can I use fresh pumpkin instead of canned pumpkin purรฉe?
Yes, you can use fresh pumpkin if you prefer! Simply peel, dice, and roast or steam the pumpkin until tender, then blend it into a smooth purรฉe.

Just keep in mind that fresh pumpkin may have more water content than canned purรฉe, so you might need to adjust the amount of broth to maintain the right consistency in your risotto.

How do I know when the risotto is done cooking?
The risotto is ready when the rice is al denteโ€”meaning it should be tender with just a slight bite to the center. It should also have a creamy consistency, with the rice suspended in a thick, velvety sauce.

Can I make the bacon walnut topping in advance?
Yes, you can prepare the bacon and walnut topping a day ahead. Store the crispy bacon and toasted walnuts separately in airtight containers at room temperature.

When you’re ready to serve, give them a quick reheat in a skillet for a few minutes to restore their crunch before sprinkling them over the risotto.

How do I store pumpkin risotto?
Allow the risotto to cool to room temperature, transfer the cooled risotto to an airtight container and store it in the refrigerator for up to 3 days.

To reheat the risotto, add to a skillet or saucepan and gently heat over medium-low heat. Stir to ensure the risotto reheats evenly and add a splash of broth or water to help loosen up the risotto, if needed.

You can also reheat it in the microwave, adding a bit of liquid and stirring halfway through.

A bowl of pumpkin risotto topped with the bacon walnut mixture, with fork.

Substitutions

White wine: if you want a non-alcoholic option, you can use 2 tablespoons of apple cider vinegar to deglaze the pan.
Bone broth: use regular chicken broth or vegetable broth.
Parmesan: Pecorino Romano is a great alternative.
Fresh thyme: you can use half the amount of dried thyme if you don’t have fresh. I do not recommend using dried sage…it does not have the same flavor as fresh sage.
Walnuts: you can use pecans instead of walnuts.
Bacon: for a vegetarian alternative to bacon, you can use crispy shallots, sautรฉed mushrooms or plant based bacon.

More Autumn Recipes You’ll Love

If you make this Pumpkin Risotto with Bacon Walnut Topping, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!

Pumpkin Risotto with Bacon Walnut Topping

Pumpkin Risotto with bacon walnut topping is cozy, creamy, bursting with fall flavors and guaranteed to be a crowd-pleaser.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dinner, Entree, Main Course
Cuisine: American
Keyword: Pumpkin Risotto, Pumpkin Risotto Recipe, Pumpkin Risotto with Bacon and Walnuts
Servings: 4 servings

Ingredients

  • 2 tbsp butter
  • 1 shallot minced
  • 3 cloves garlic minced
  • 1 tsp chopped fresh thyme
  • 2 tsp chopped fresh sage
  • 1/2 tsp black pepper
  • 1/2 cup dry white wine
  • 1 cup arborio rice
  • 1 quart chicken broth
  • 1 cup pumpkin puree
  • 1/2 cup parmesan cheese

Bacon Walnut Topping

  • 3 strips bacon
  • 1/3 cup walnuts chopped
  • 10 fresh sage leaves

Instructions

Bacon Walnut Topping

  • Place bacon in a large skillet and heat over medium heat. Cook bacon for 4-5 minutes, or until golden and crispy on one side. Flip and cook for another 2-3 minutes, or until crispy. Drain bacon on a paper towel and then crumble bacon into a small bowl.
  • In the same skillet, add the walnuts and 10 fresh sage leaves. Toast walnuts until golden brown and aromatic and cook the sage leaves until crispy. Drain both on a paper towel, roughly chop and then toss with the crumbled bacon.

Pumpkin Risotto

  • Pour chicken broth into a sauce pan and heat over medium low heat.
  • Melt butter in a large skillet over medium heat. Add the shallots and sautรฉ for 2-3 minutes. Add the garlic and sautรฉ, thyme, sage and black pepper and sautรฉ for 1 minute. Add the rice and toast for 2 minutes, then deglaze the pan with the white wine.
  • Add a ladle of warm broth and cook rice on a gentle simmer, stirring occasionally, until the broth has been absorbed by the rice. Continue to add broth, one ladle full at a time, until all broth has been used, and the rice is al dente and risotto is creamy. This should take about 25-30 minutes.
  • Add the pumpkin puree and parmesan cheese and stir in until fully incorporated. Plate risotto and top with bacon walnut topping.

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