Delicious, creamy pumpkin risotto topped with double-smoked bacon, balsamic glaze and goat cheese. A fabulous side dish or enjoy it as a main.
Pumpkin risotto is a perfect way to bring Fall flavours to the table in a savoury way.
Ingredients and substitutions
Arborio or carnaroli Rice – For best results, start with a classic risotto rice, such as arborio or carnaroli. You don’t want to rinse risotto rice, as the starches on the rice help make a creamy risotto.
Pumpkin Puree – Regular canned pure pumpkin puree is all you need. Of course, you can make your own pumpkin puree from pie pumpkins, as well.
Chicken or vegetable broth – Either chicken or vegetable broth is fine for this dish.
Shallot – If you don’t have a shallot on hand, a regular yellow cooking onion if fine.
Goat Cheese – If you aren’t a fan of goat cheese, substitute crumbled feta cheese instead.
Bacon – I highly recommend double-smoked bacon for this dish, for the extra bit of smokey flavour. Alternatively, regular bacon is just fine.
Balsamic glaze – Balsamic glaze can be found with the balsamic vinegar at most grocery stores these days. It is a sweetened and thickened balsamic which is perfect for drizzling over dishes such as this one. You can drizzle a bit of regular balsamic vinegar overtop as well if you don’t have the glaze.
How to make pumpkin risotto
- Start by browning the diced bacon in a skillet. Remove the bacon to a small bowl and remove any excess bacon fat, leaving about 1 Tablespoon of bacon fat in the skillet.
- Add the butter to the skillet with the bit of bacon fat and melt. Add the shallots and cook until softened.
- Add the rice to the skillet and cook, stirring, for about 1 minute.
- Begin adding ladle-fulls of the broth and pumpkin mixture to the rice, one at a time, cooking and stirring regularly after each addition. Add more broth mixture when the the previously added broth has been absorbed.
- Maintain a medium simmer while stirring regularly and adding addition ladles of broth mixture.
- Taste test the rice regularly when you have added most of the broth mixture and cook until it is just past the al dente stage. It should be softened, but slightly chewy in texture. The risotto should be creamy but not soupy (unless you like it that way :). Spoon into serving bowls and top with cooked bacon, goat cheese and drizzle with balsamic glaze.
Recipe video
Risotto tips!
- Always use warmed broth to cook the risotto, for best results.
- Aim for a medium simmer when cooking the risotto. This will cook the rice efficiently and will prevent sticking as the simmer will keep the rice moving in the pan.
- Speaking of the pan, a non-stick pan helps to make risotto making a bit more forgiving as the rice is unlikely to stick to the bottom of the pan.
- You don’t need to stir risotto constantly, but you do need to stir it regularly. Giving risotto a stir every 30 seconds is just fine.
- You may not need all of the broth/pumpkin mixture. Use only as much as needed to cook the rice to the desired texture.
- Taste-test the risotto regularly after about 15 minutes of cooking, to gauge the progress of cooking. Risotto rice is done when it is just past the al dente stage.
- Adjust the risotto consistency to your personal preference. Some like it more liquidy, while others prefer it a bit firmer. I prefer risotto that will mound in the centre of a plate or bowl but isn’t too dry or stiff. To achieve this, I cook the risotto until it tastes done, then I add just a bit more broth and cook it down to the desired consistency. If your risotto becomes too thick, simply add a touch more broth.
Making ahead and storing
Unfortunately, risotto just doesn’t hold very well, so it will always be best enjoyed freshly cooked. If you have leftovers, you can refrigerate for up to 2 days. Reheat with a splash of broth to loosen.
Want to save this recipe?
Enter your email and I’ll send it to your inbox. Plus, you’ll get great new recipes from me every week!
By submitting this form, you consent to receive emails from Seasons and Suppers.
You can unsubscribe at any time.
Get the Recipe: Pumpkin Risotto
Ingredients
- 4 cups chicken broth
- 1 cup pumpkin puree, canned or homemade
- 2 slices double-smoked bacon, or regular bacon, diced
- 1 Tablespoon butter
- 1 shallot, diced
- 1 cup arborio or carnaroli rice
- A few fresh thyme leaves, or a pinch of dried thyme
- Salt and pepper
For garnish:
- balsamic glaze, or balsamic vinegar
- 1/3 cup goat cheese, crumbled
- fresh thyme leaves, or a pinch of dried thyme
Instructions
- Tip! A non-stick skillet is a great choice for risotto, as there is less chance of the rice sticking to the pan.
- In a medium saucepan, combine the chicken broth and pumpkin puree. Stir to combine and heat over medium heat until simmering. Reduce heat to keep warm.
- Add the diced bacon to a medium skillet. Cook over medium heat until browned, then remove the bacon to a small bowl. Remove the bacon fat from the skillet, leaving just 1 Tablespoon behind.
- Add the butter to the skillet with the bacon fat and melt over medium heat. Add the shallots and cook, stirring until softened. Add the rice and a few thyme leaves to the skillet and cook, stirring constantly, for about 1-2 minutes.
- Using a ladle, add a ladle-full of the pumpkin/broth mixture to the skillet and stir in. Once the liquid simmers, reduce the heat slightly under the skillet to maintain a medium simmer and cook, stirring regularly (every 30 seconds or so) until all of the liquid is absorbed, then repeat adding ladles of pumpkin mixture, letting it cook down before adding another and stirring regularly.
- After 15 minutes of cooking, start tasting the rice to gauge the cooking progress. The rice is done as soon as it is slightly past the al dente stage. You don't want a raw bite in the middle of the rice, but you do want it to be firm and chewy. Keep adding the broth mixture and stirring and cooking until the rice reaches that stage. Add one last bit of broth and cook the risotto down to the desired texture. Taste and add salt and freshly ground pepper to taste. (*Salt is especially important to really bring out the flavours!)
- Spoon the finished risotto into serving bowls, mounding it up in the bowl. Drizzle with balsamic glaze, top with the cooked bacon and crumbled goat cheese, then garnish with thyme leaves.
Notes
- Aim for a medium simmer when cooking the risotto. This will cook the rice efficiently and will prevent sticking as the simmer will keep the rice moving in the pan.
- You may not need all of the broth/pumpkin mixture. Use only as much as needed to cook the rice to the desired texture.
- Adjust the risotto consistency to your personal preference. Some like it more liquidy, while others prefer it a bit firmer.Â
More risotto recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
