Pumpkin Risotto
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Creamy, cozy, and bursting with autumn flavor, this Pumpkin Risotto is the perfect comfort food for fall. With hints of maple, savory bacon, and crispy fried sage, it hits all the right notes for a weeknight dinner or a holiday side dish. This creamy risotto is hearty enough to serve as a main course, but fancy enough to be a star on your Thanksgiving table.
Table of Contents
- Here’s Why You’ll Love This Recipe
- Ingredients You’ll Need
- In Photos: How To Make Pumpkin Risotto
- More Recipes With Rice
As the weather cools and pumpkins start popping up everywhere, I’ve been turning to cozy, homey recipes like cozy soups and one‑pot meals. If you’re in the mood for more warm, comforting dishes, you’ll want to check out my Mushroom Risotto for another creamy rice‑based option, or browse through our collection of 33+ Comforting Fall Dinner Recipes for even more seasonal inspiration. And if you ever need a soup to serve alongside this risotto, my Cream of Mushroom Soup is one of my favorite cozy pick‑me‑ups.
Here’s Why You’ll Love This Recipe
- Arborio rice gives this dish its signature creamy, velvety texture, with a little help from cream and pumpkin puree.
- Pumpkin, sage, and maple syrup give it a warm, comforting taste that screams “fall!”
- Smoky bacon and savory herbs balance perfectly with just a touch of sweetness.
- Everything comes together in one large pot, making cleanup a breeze.
Ingredients You’ll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.
- Chicken or Vegetable Stock: Heat your stock! It is very important for this recipe.
- Bacon: Adds a smoky, salty crunch. I like using thick-cut bacon, but regular bacon will also work.
- Fresh Sage: Fried for the garnish and infused into the whole dish.
- Onion: Sautéed until soft for a sweet, aromatic flavor.
- Arborio Rice: A starchy, short-grain rice that yields ultra-creamy risotto.
- Kosher Salt: Enhances all the other flavors.
- Poultry Seasoning: A fragrant blend of herbs that complements the flavor of the pumpkin.
- Garlic Powder: Adds a mellow garlicky undertone.
- Ground Black Pepper: For a hint of warmth and spice.
- Dry White Wine: Adds brightness and balances the richness. (Apple cider vinegar works too!)
- Pumpkin Puree: Provides creamy texture and rich color. Butternut squash puree also works great.
- Heavy Cream: Just a splash to enrich the risotto.
- Maple Syrup: Adds subtle sweetness and seasonal flair.
- Freshly Grated Parmesan: Optional, but adds salty, nutty depth.
- Extra Virgin Olive Oil: For drizzling before serving.
In Photos: How To Make Pumpkin Risotto
Step 1: Warm The Stock
In a medium-sized pot, gently heat your chicken or vegetable stock and keep it steaming over low heat.
Step 2: Crisp Your Bacon
Cook the bacon in a large, heavy-bottomed pot over medium heat until crisp. Remove with a slotted spoon and drain on paper towels.
Step 3: Fry The Sage
Fry the sage leaves in the bacon drippings for about 2 minutes or until crisp. Remove and drain on paper towels.
Step 4: Sauté
Sauté the onion and rice in the bacon drippings along with salt, poultry seasoning, garlic powder, and black pepper. Stir frequently until the onion softens and the rice starts to look translucent around the edges, about 5 minutes.
Step 5: Deglaze
Deglaze with white wine (or apple cider vinegar) and let it simmer until most of the liquid has been absorbed.
Step 6: Add The Pumpkin & Stock
Stir in the pumpkin puree, followed by about half of the warm stock. Cook, stirring often, until most of the liquid is absorbed.
Continue adding stock a ladleful at a time, stirring and allowing each addition to absorb before adding more. This process should take about 20 minutes.
Step 7: Finishing Touches
Finish with cream and maple syrup, stirring until heated through and silky.
Serve warm, topped with crumbled bacon, fried sage leaves, freshly grated parmesan, and a drizzle of olive oil.
Helpful Tips and Tricks
- Stir often but not constantly. Too much stirring can break down the rice; too little and it may stick.
- Keep your stock warm. Cold stock slows down the cooking and affects the texture.
- Taste as you go. Season at the end if needed, especially after adding bacon and parmesan.
- Don’t rush it. Good risotto takes time.
More Recipes With Rice
Pumpkin Risotto
Ingredients
- 4 cups (960 g) chicken stock, or vegetable stock
- 4 slices (88 g) bacon
- 1 sprig (1 g) fresh sage leaves
- 1/2 (55 g) onion, (medium), chopped
- 1 cup (200 g) arborio rice
- 2 teaspoons (12 g) kosher salt
- 1 teaspoon (2 g) poultry seasoning
- 1/2 teaspoon (1.5 g) garlic powder
- 1/4 teaspoon (0.5 g) ground black pepper
- 1/2 cup (120 g) dry white wine, (or substitute xx tablespoons apple cider vinegar)
- 15 ounces (425.24 g) pure pumpkin puree, or pure butternut squash puree
- 1/4 cup (59.5 g) heavy cream
- 2 tablespoons (40 g) maple syrup
- freshly grated parmesan, (optional garnish)
- extra virgin olive oil, (optional garnish)
Instructions
- Heat the stock in a medium pot until steaming.
- Cook the bacon in a large pot over medium heat until crisp (approx. 5 minutes).
- Remove the bacon from the pot with a slotted spoon and drain it on paper towels.
- Add the sage leaves to the bacon drippings and fry until crisp (approx. 2 minutes), then remove and drain on paper towels.
- Cook the onion, rice, salt, poultry seasoning, garlic powder, and pepper in the bacon drippings until the onion has softened and the rice is becoming translucent around the edges (approx. 5 minutes), stirring.
- Stir in the wine, allowing the mixture to simmer.
- When most of the liquid has been absorbed, stir in the pumpkin puree.
- Stir in about half the hot stock.
- Allow the mixture to cook, stirring, until most of the liquid is absorbed.
- Continue to cook, stirring, adding more stock a ladleful at a time once the last addition has been mostly absorbed.
- When all the stock has been added, stir in the cream and the maple syrup.
- Spoon the pumpkin risotto into serving bowls and crumble the bacon on top,
- Garnish with fried sage, parmesan, and olive oil.
