Pumpkin Risotto with Smoked Bacon

Pumpkin Risotto with Smoked Bacon



  • 1 Cup Arborio Rice
  • 1 Quart Vegetable or Chicken Broth (may use bone broth as well)
  • 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. In a large dutch oven or pot with a lid, add bacon (this trick works amazing, the bacon will crisp up and you get no splatters all over your kitchen). Cook bacon until nice and crispy, place on a plate with a paper towel when finished.
  2. In a large pan over medium heat add olive oil and chopped onions. Cook until a light golden brown then add 3/4 of the thyme (take the leaves off the stems). Saute for 1 more minute.
  3. In a small pot add, broth and pumpkin puree, leave it on a low simmer.
  4. Add rice, crisp the rice for 3 minutes. Add white wine and cook until all the wine has been absorbed.
  5. Add 1/2 cup of the broth and pumpkin puree mixture, letting the rice completely absorb the broth until adding another 1/2 cup of the broth. Repeat this until all the broth has been absorbed.
  6. Add in parmesan cheese and chopped bacon. Top with the rest of the fresh thyme and enjoy 🙂


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