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Pumpkin Risotto with Turkey Bacon & Parmesan

Pumpkin Risotto with Bacon & Parmesan
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Indulge in the warm, comforting flavors of this delightful Pumpkin Risotto with Turkey Bacon and Parmesan. This creamy dish captures the essence of autumn with its rich pumpkin puree and aromatic thyme, creating a satisfying meal that will please both family and guests alike. The turkey bacon adds a savory crunch, while the white grape juice enhances the overall sweetness of the pumpkin. Perfect for busy weeknights or a cozy dinner gathering, this risotto is not only easy to prepare but also allows for personal twists based on your pantry staples. Serve it as an eye-catching centerpiece at your table, garnished with fresh herbs and toasted pumpkin seeds. Experience the joy of cooking with this flavorful dish that warms both heart and home.

Ingredients

Scale
  • ½ lb turkey bacon, diced
  • 1 small onion, finely diced
  • 1 qt vegetable or chicken stock
  • 1 cup pumpkin puree
  • 1 small bunch fresh thyme sprigs
  • 1 cup arborio rice
  • ½ cup white grape juice
  • 2 tbsp butter
  • ¾ cup freshly grated parmesan cheese

Instructions

  1. In a Dutch oven over medium heat, cook diced turkey bacon until crispy. Remove and set aside.
  2. Sauté the finely diced onion in the remaining fat until softened.
  3. Heat stock in a separate saucepan; whisk in pumpkin puree to keep warm.
  4. Add thyme, salt, pepper, and arborio rice to the onions; toast for one minute.
  5. Stir in white grape juice until absorbed, then gradually add warm stock one ladle at a time, stirring frequently until absorbed (20-25 minutes).
  6. Remove thyme and stir in butter and half of the parmesan until melted. Garnish with crispy turkey bacon bits, remaining parmesan, and extra black pepper before serving.

Nutrition

Find it online: https://nellybakes.com/pumpkin-risotto-with-bacon-parmesan/