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–+ servings

Pumpkin Risotto with Sage and Bacon

Susan, CA GROWN Mom
This creamy Pumpkin Sage Risotto is one of our favorite savory pumpkin recipes!
5 from 1 vote
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Course dinner
Servings 6
Calories 487 kcal

Ingredients
 
 

  • 1 Sugar Pie pumpkin halved, peeled and chopped
  • 1 yellow onion chopped
  • 2 cloves garlic minced
  • 2 tablespoons Olive oil
  • 2 cups arborio rice
  • 1/2 cup white wine
  • 6 cups chicken broth
  • Salt and pepper
  • 1/2 cup shredded parmesan
  • 20 fresh sage leaves
  • 5 pieces bacon
  • additional parmesan cheese

Instructions
 

  • Place chicken stock on a saucepan and heat to a low simmer.
  • Heat olive oil in a skillet and add onion. Cook for about 5 minutes. Add pumpkin and garlic for an additional 3 minutes.
  • Add rice and toast for a few minutes.
  • Deglaze pan with wine until liquid is absorbed.
  • Take heated chicken stock, about 1 cup at a timed add to rice mixture. Stir over medium low heat and allow for liquid to almost absorb, then add more stock. This process should take about 20 minutes.
  • While the rice is cooking, fry the bacon and then the sage leaves in the bacon grease. Set aside.
  • Once rice is done, stir in the 1/2 cup parmesan cheese and add salt and pepper to taste.
  • Spoon into a serving dish and top with more part, sage leaves and bacon.

Notes

Serve with a simple kale or arugula salad for a fabulous fall meal!

Nutrition

Calories: 487kcalCarbohydrates: 72gProtein: 14gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 22mgSodium: 1132mgPotassium: 953mgFiber: 3gSugar: 8gVitamin A: 19373IUVitamin C: 22mgCalcium: 167mgIron: 5mg
Keyword pumpkin, risotto
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