Pumpkin Risotto with Crispy Bacon and Parmesan Cheese
Description
This just might be the best risotto you will ever taste. It's the perfect dish for the fall and winter seasons. It's creamy and delicious with a bit of honey, cheese, fresh thyme, white wine and crispy bacon.
Ingredients
1/2 lb. bacon, diced
1 small onion, finely diced
1 qt. vegetable or chicken stock
1 c. pumpkin puree
1 small bunch fresh thyme sprigs, tied in kitchen twine
kosher salt
freshly ground black pepper
1 c. arborio rice
1/2 c. white wine
2 T. butter
1 T. honey
3/4 c. freshly grated Parmesan cheese
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Cook the bacon in a 5 or 6 qt. Dutch oven or heavy-bottomed pot, in an even layer over medium heat. After about 3 minutes, when the bacon starts to release some fat and sizzle, turn heat to medium-low. Cook until crisp, about 12 more minutes, stirring occasionally. Transfer bacon to a paper towel lined plate. Set aside.
Add the onion to the hot bacon grease; sauté over medium heat for about 5 minutes until softened.
Meanwhile, heat the stock in a small saucepan over medium-low heat until just barely simmering. Whisk in the pumpkin puree, keeping the liquid warm over low heat.
Add the thyme sprigs, a pinch of salt, and a few grinds of black pepper to the onions; stir in the arborio rice. Allow rice to toast for a minute or so.
Add the white wine; stir until the rice has absorbed the liquid. Start ladling the heated stock into the pot, one ladle or about 1/2 c. at a time, stirring after each addition until the liquid has been absorbed; continue until all stock has been added. This should take about 20-25 minutes.
Remove and discard the thyme sprigs. Stir in the butter, honey, and 1/2 c. Parmesan cheese.
Serve the risotto immediately after the butter and cheese have melted. Garnish with the crisp bacon, remaining 1/4 c. Parmesan cheese and black pepper.
4 servings.