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.
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 sauté for 2-3 minutes. Add the garlic and sauté, thyme, sage and black pepper and sauté 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.