Pumpkin Risotto with Bacon, Maple and Sage

Creamy pumpkin risotto topped with crispy bacon, fresh sage, and grated Parmesan, served on a white plate.

Pumpkin Risotto with Bacon, Maple and Sage

This creamy pumpkin risotto is full of warm, savory flavor from bacon, sage, and maple. It's easy enough for weeknights but feels special enough for guests.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 458kcal

Author Katie G.

Ingredients

1 cup pumpkin puree
2 tablespoons olive oil
1 teaspoon sea salt
6 cups vegetable or chicken broth
5 slices bacon diced
1 large shallot minced
2 garlic cloves minced
1/4 teaspoon ground nutmeg
2 tablespoons fresh minced sage
2 cups Arborio rice
1 cup dry white wine
2 tablespoons pure maple syrup
1/4 cup grated Parmesan cheese plus more for garnish
salt and pepper to taste

Instructions

In a medium saucepan, keep the broth warm over low heat.
In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crispy, about 10 minutes. Remove the bacon and drain on a paper towel-lined plate. Discard most of the fat, leaving about 1 teaspoon.
Add 1 tablespoon of olive oil to the pot. Sauté the shallots for 3–4 minutes, until soft. Stir in garlic, sage, and nutmeg; cook for 30 seconds.
Add Arborio rice and toast for 1–2 minutes, stirring frequently. Pour in the white wine and stir until it mostly evaporates.
Add warm broth ½ cup at a time, stirring gently and allowing each addition to absorb before adding more. Continue until the rice is al dente and has a creamy consistency (you may not use all the broth).
Stir in the pumpkin purée, maple syrup, and Parmesan cheese. Season with salt and pepper to taste.
Serve hot, topped with crispy bacon and extra Parmesan.

To use roasted butternut squash instead of pumpkin:

Preheat oven to 375°F. Peel, seed, and cube 1 medium butternut squash. Toss with 1 tablespoon olive oil and a pinch of salt. Roast on a baking sheet for 30 minutes or until fork-tender. Let cool slightly, then puree until smooth and use in place of the pumpkin purée above.

Notes

Any winter squash works here. Use 1 cup of puréed squash. Try butternut, acorn, or mix with pumpkin if you like. You can also use homemade pumpkin purée instead of canned.
For a vegetarian risotto, skip the bacon and use vegetable broth.
Reheat gently with a splash of broth to bring back the creaminess.
Not recommended for freezing. The texture doesn’t hold up well.
Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition