top of page
  • Writer's pictureHeather

Pumpkin Risotto with Bacon and Parmesan

Hungry for more? This recipes was featured in a podcast episode!

microphone logo to click on to hear this episode of three kitchens podcast


This creamy risotto with warm comforting flavours of pumpkin, bacon and parmesan, is the perfect side dish for just about any main dish (see the Zhuzh it Up section for suggestions).

Prep Time: 10 min

Cook time: 30-40 min

Yield: 4 servings


  • 1/2 lb bacon, diced

  • 1 small onion, finely diced

  • 4 cups stock (vegetable or chicken)

  • 1 cup pumpkin puree

  • 1 small bunch fresh thyme sprigs, tied in kitchen twine

  • kosher salt

  • freshly cracked black pepper

  • 1 cup arborio rice

  • 1/2 cup white wine

  • 2 tbsp butter

  • 1 tbsp honey

  • 3/4 cup freshly grated parmesan cheese


  1. Add the bacon to a large Dutch oven (or heavy-bottomed pot) in an even layer over medium heat. Once the bacon starts to release some fat and sizzle, turn the heat to medium-low. Continue to cook until crisp, stirring occasionally. Use a slotted spoon to transfer the bacon to a plate lined with a paper towel.

  2. Add the diced onion to the hot bacon fat. Sauté over medium heat for a few mins until softened. Meanwhile, warm the stock in a small saucepan over medium-low heat until just barely simmering. Whisk in the pumpkin puree. Keep the liquid warm over low heat.

  3. To the pot with the onions, add the bundle of thyme, a pinch of salt, and a few cracks of freshly cracked black pepper. Then stir in the arborio rice and allow to toast for a minute or so.

  4. Add the white wine and use a wooden spoon to stir until the rice has absorbed the liquid. Start to ladle the heated stock into the pot, one ladle (or about a 1/3 cup measurement) at a time, stirring after each addition until the liquid has been absorbed. Continue until you’ve added all of the liquid. This process should take about 25 mins.

  5. Remove the bundle of thyme. Stir in the butter, honey, and about 1/2 cup of the parmesan cheese. Once the butter and cheese have melted, serve the risotto immediately. Garnish with the crispy bacon, remaining parmesan, and more black pepper.

  6. Note: if you do not serve immediately, you can reheat in a sauce pan over low heat. Add a little broth to give it a bit more moisture.

Zhuzh it up!

This amazing recipe was found on The Original Dish.


Related Posts

See All


bottom of page