Ingredients

• 2 tablespoons unsalted butter
• ½ cup finely chopped yellow onion
• 2 teaspoons minced garlic
• 1 cup Arborio rice (or other long-grain rice, but Arborio is preferred for its creamy texture)
• 3 cups low-sodium chicken broth (divided), warmed
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• Pinch of freshly grated nutmeg
• 1 cup canned pumpkin puree (ensure it’s not pumpkin pie filling)
• ¼ cup freshly grated Parmigiano Reggiano, plus extra for serving
• ½ cup heavy cream or half-and-half
• 2 strips thick-cut bacon, chopped
• Fresh parsley or sage, for garnish (optional)

Instructions

1. Prepare the Bacon: In a small skillet, sauté the chopped thick-cut bacon over medium-high heat until it is deliciously crispy, typically 6-7 minutes. Once cooked to your desired crispness, transfer the bacon bits to a plate lined with paper towels to drain any excess grease. Set aside, as this will be a delightful topping.
2. Sauté Aromatics: In a large, heavy-bottomed saucepan or Dutch oven, melt the unsalted butter over medium heat. Add the finely chopped onion and cook, stirring occasionally, until it becomes tender and translucent, which usually takes about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to let it brown, which can make it bitter.
3. Toast the Rice: Add the Arborio rice to the saucepan with the cooked aromatics. Sauté the rice for about 1-2 minutes, stirring constantly, until the edges of the grains become translucent. This crucial toasting step helps the rice maintain its shape and allows it to absorb the liquid more evenly, contributing to the characteristic creamy texture of risotto.
4. Begin Adding Broth and Season: Pour in 2 cups of the warmed chicken broth, along with the kosher salt, freshly ground black pepper, and a pinch of freshly grated nutmeg. Stir well to combine all the ingredients. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the saucepan, and let it cook for 10 minutes, allowing the rice to absorb most of the liquid.
5. Incorporate Pumpkin and Finish Cooking: Uncover the saucepan. Stir in the remaining ½ cup of warm chicken broth and the canned pumpkin puree until thoroughly combined. Continue to cook, stirring frequently, for another 5-7 minutes. During this time, the rice should become tender yet still retain a slight bite (al dente), and the risotto should achieve a creamy, slightly moist consistency. If it appears too thick, feel free to add a splash more warm broth until it reaches your desired creaminess.
6. Finish with Dairy and Cheese: Remove the saucepan from the heat. Stir in the ¼ cup of freshly grated Parmigiano Reggiano and the heavy cream (or half-and-half) until fully incorporated and the risotto is lusciously creamy and velvety. Cover the pan while you prepare your serving dishes or gather any optional garnishes.
7. Serve and Garnish: Ladle the warm pumpkin risotto into individual serving bowls. Top each serving generously with the reserved crispy bacon bits and an additional sprinkle of freshly grated Parmigiano Reggiano. For an extra touch of freshness and elegance, consider garnishing with some fresh parsley or sage, if desired.
8. Enjoy Immediately: Serve your delicious Creamy Pumpkin Risotto hot and savor every comforting spoonful! This dish is best enjoyed fresh.

Chef’s Notes & Tips for Perfect Risotto:

• Warm Broth is Key: Always keep your chicken broth warm in a separate pot before adding it to the rice. Adding cold broth will significantly cool down the risotto, interrupting the cooking process and negatively affecting the final texture of the rice.
• Stirring Technique: While risotto requires frequent stirring to release starches and create its signature creaminess, you don’t need to stir constantly without pause. Stir often enough to prevent sticking to the bottom of the pan and to ensure even cooking, but allow the rice sufficient time to absorb the liquid between stirs.
• Achieving Al Dente Perfection: The ultimate goal for risotto is “al dente” rice – meaning it should be tender but still firm and slightly chewy to the bite, not mushy. Taste a grain frequently towards the end of the cooking process to ensure it reaches this ideal texture.
• Pumpkin Puree vs. Pie Filling: Always double-check that you are using 100% pure canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugars, spices, and other ingredients that will alter the savory profile of this risotto.
• Customization Options: Feel free to add a splash of dry white wine (such as Pinot Grigio or Sauvignon Blanc) after toasting the rice and before adding the broth. Allow it to fully evaporate for an extra layer of complex flavor. Roasted butternut squash or sweet potato cubes can also be delightful additions, adding more depth and sweetness.
• Vegetarian Adaptation: For a completely vegetarian version of this comforting dish, simply substitute the chicken broth with an equal amount of high-quality vegetable broth and omit the bacon. Consider adding toasted pecans or walnuts for a similar textural crunch.

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