Baked Pumpkin And Bacon Risotto Recipe

Recipe By Slurrp

This baked pumpkin and bacon risotto is a comforting and flavorful dish that combines the sweetness of pumpkin with the smoky saltiness of bacon. The risotto is cooked in the oven, resulting in a creamy and tender texture. The pumpkin adds a subtle sweetness and a vibrant orange color to the dish, while the bacon adds a rich and savory flavor. This is the perfect recipe for a cozy fall dinner or a holiday gathering.

4.4
24 Rating -
Rate
Non Vegdiet
45minstotal
10minsPrep
35minsCook
45m.total
10m.Prep
35m.Cook
Baked Pumpkin And Bacon Risotto
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ingredients serve

Ingredients for Baked Pumpkin And Bacon Risotto Recipe

  • 1.50 Slices Of Bacon, Chopped
  • 1/4 Small Onion, Diced
  • 1/2 cloves Cloves Of Garlic, Minced
  • 0.38 cup Arborio Rice
  • 0.13 cup White Wine
  • 1 cup Chicken Broth
  • 1/4 cup Pumpkin Puree
  • 1/4 teaspoon Dried Thyme
  • 0.13 teaspoon Salt
  • 0.06 teaspoon Black Pepper
  • 0.13 cup Grated Parmesan Cheese
  • as required Fresh Thyme Leaves, For Garnish

Directions: Baked Pumpkin And Bacon Risotto Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375°F (190°C).
  • STEP 2.In a large oven-safe pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the bacon grease in the pot.
  • STEP 3.Add the diced onion to the pot and cook until softened, about 5 minutes. Add the garlic and cook for an additional minute.
  • STEP 4.Add the Arborio rice to the pot and stir to coat it with the bacon grease. Cook for 2-3 minutes, until the rice is slightly toasted.
  • STEP 5.Pour in the white wine and stir until it is absorbed by the rice.
  • STEP 6.Add the chicken broth, pumpkin puree, thyme, salt, and pepper to the pot. Stir well to combine.
  • STEP 7.Cover the pot with a lid or aluminum foil and transfer it to the preheated oven. Bake for 25-30 minutes, or until the rice is tender and the liquid is absorbed.
  • STEP 8.Remove the pot from the oven and stir in the grated Parmesan cheese and cooked bacon. Let the risotto rest for a few minutes before serving.
  • STEP 9.Serve the baked pumpkin and bacon risotto hot, garnished with fresh thyme leaves and additional grated Parmesan cheese, if desired.

Cooking Tips

  • Make sure to use Arborio rice for this recipe, as it has a high starch content that gives risotto its creamy texture.
  • You can use homemade or store-bought pumpkin puree for this recipe. If using canned pumpkin puree, make sure it is unsweetened.
  • Feel free to add other vegetables or herbs to the risotto, such as roasted butternut squash or sage, to customize the flavors.
  • Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or on the stovetop with a splash of broth or water to restore its creamy texture.

Storage and Serving

  • Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat the risotto, add a splash of broth or water to a pan and heat it over medium-low heat until warmed through.
  • Serve the baked pumpkin and bacon risotto as a main dish or as a side dish with roasted chicken or grilled vegetables.
  • Garnish the risotto with fresh thyme leaves and additional grated Parmesan cheese for added flavor.
Nutrition
value
472
calories per serving
15 g Fat30 g Protein51 g Carbs7 g FiberOther

Current Totals

  • Fat
    15g
  • Protein
    30g
  • Carbs
    51g
  • Fiber
    7g

MacroNutrients

  • Carbs
    51g
  • Protein
    30g
  • Fiber
    7g

Fats

  • Fat
    15g

Vitamins & Minerals

  • Calcium
    216mg
  • Iron
    6mg
  • Vitamin A
    398mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    7mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    59mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    19mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    101mg
  • Manganese
    < 1mg
  • Phosphorus
    422mg
  • Selenium
    29mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp