Pumpkin Risotto

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Prep Time30

Cook Time30

Total Time1

Course: Main Course, Side Dish

Cuisine: Italian

Keyword: butternut pumpkin risotto, pumpkin risotto, pumpkin risotto recipe

Servings: servings

Calories: 504kcal

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.