Autumn Harvest Pumpkin Risotto Recipe
Prep Time:
10 minutes
Cook Time:
1 hour
Servings:
4 servings
Ingredients
  • 4 cups vegetable stock (or chicken stock or water)
  • 4 slices thick-cut bacon
  • 4 tablespoons unsalted butter, divided
  • 10 whole fresh sage leaves, plus 1 tablespoon minced fresh sage
  • ½ cup dry roasted unsalted hazelnuts, roughly chopped
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 cup arborio rice
  • ½ cup dry white wine
  • ½ teaspoon nutmeg
  • 1 cup pumpkin puree
  • ½ cup parmesan cheese, plus more for garnish
Directions
  1. In a small saucepan, heat the chicken broth over low heat. Keep warm.
  2. In a large pan, cook the bacon over medium heat, turning occasionally, until browned and crisp, about 8 minutes. Transfer the bacon to a paper towel-lined plate to drain and set aside.
  3. Prepare the garnishes: Using the same pan, melt 1 tablespoon butter over medium-high heat. Add the whole sage leaves and cook for 1-2 minutes or until crispy. Remove and set aside.
  4. To the same pan, add 1 tablespoon butter and the hazelnuts. Toast for 2-4 minutes, then remove and set aside.
  5. Using the same pan, melt 2 tablespoons of butter over medium heat and add in the onion, garlic, salt, and pepper. Cook slowly for about 30-40 minutes, stirring occasionally, until the onions are soft, golden brown, fragrant, and beginning to caramelize.
  6. Add the arborio rice to the pan of onions and cook, stirring frequently, until it becomes lightly toasted, about 1 minute.
  7. Add the wine and cook, stirring frequently, until almost completely evaporated.
  8. Add ½ cup warm vegetable stock, the minced fresh sage, and nutmeg. Stir until the stock is absorbed.
  9. Once the pan of rice looks dry, add another ½ cup stock and stir until absorbed. Repeat this process, adding the stock ½ cup at a time, until all of the liquid has been absorbed and the rice is tender.
  10. Stir in the pumpkin puree and parmesan cheese until fully combined and creamy.
  11. Chop the crispy bacon and sprinkle over the risotto. Garnish each serving with fried sage leaves, toasted hazelnuts, and extra parmesan, if desired, and enjoy right away.