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Pumpkin Risotto with Smoked Bacon


  • 1 Cup Arborio Rice
  • 1 Quart Vegetable or Chicken Broth (bone broth also works)
  • 2 Sprigs Fresh Thyme
  • 1 Cup Pumpkin Puree
  • 1/2 Cup White Wine
  • 1/2 Cup Parmesan Cheese
  • 1 Small Yellow Onion
  • 1 Pack of Smoked Bacon (Organic North Country Smoked Bacon)
  • 1 Tablespoon Avocado Oil or Olive Oil


  1. Cook Bacon:
    • In a large Dutch oven or pot with a lid, add the bacon. Cook until crispy. Transfer the cooked bacon to a plate lined with paper towels to drain excess grease.
  2. Saute Onions and Thyme:
    • In the same pot over medium heat, add olive oil and chopped onions. Cook until the onions turn a light golden brown. Add 3/4 of the thyme leaves (removed from the stems) and sauté for an additional minute.
  3. Prepare Broth and Pumpkin Mixture:
    • In a small pot, combine the broth and pumpkin puree. Keep it on low heat to simmer.
  4. Toast Rice:
    • Add the Arborio rice to the pot with onions. Toast the rice for about 3 minutes. Then, pour in the white wine and cook until all the wine is absorbed.
  5. Cook Risotto:
    • Gradually add 1/2 cup of the broth and pumpkin mixture to the rice. Allow the rice to absorb the liquid completely before adding another 1/2 cup of broth. Repeat this process until all the broth has been absorbed.
  6. Add Cheese and Bacon:
    • Once the risotto reaches a creamy consistency and the rice is tender, stir in the Parmesan cheese and chopped bacon.
  7. Serve:
    • Top the risotto with the remaining fresh thyme leaves and serve hot.





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