The risotto with pumpkin cream and bacon is a recipe that captures all the magic of autumn in one dish. The velvety sweetness of the pumpkin blends with the bold, crispy flavor of the bacon, creating a creamy, fragrant, and irresistibly enveloping risotto.
Perfect for a special dinner or to indulge on cooler days, it is one of those dishes that succeed in combining simplicity and taste in perfect balance. Preparing it is easier than it seems: a few ingredients, a bit of patience, and the result will be a golden-colored risotto with an enticing aroma. Each spoonful tells the essence of autumn — warm, welcoming, and full of flavor.
Whether to impress guests or simply to enjoy a moment of pure comfort food, this pumpkin and bacon risotto will become one of your favorite dishes of the season.
Also try these other delicious risottos:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Risotto with Pumpkin Cream and Bacon
- 2.2 lbs pumpkin
- 4 cups parboiled rice
- 3 oz smoked bacon
- 1 shallot
- 1 glass white wine
- 4.2 cups vegetable broth
- 2 pinches salt
- 6 tbsps extra virgin olive oil
- 0.7 oz butter
Preparation of Risotto with Pumpkin Cream and Bacon
Remove the skin of the pumpkin and cut it into chunks. In a pot, sauté the coarsely chopped shallot with three tablespoons of oil and add the pumpkin. Let it flavor for a few minutes and add salt.
Then pour a couple of ladles of water and cook for about twenty minutes. Then, blend the pumpkin until you obtain a smooth and velvety cream.In another pot, toast the rice for 2 minutes with three tablespoons of oil and the butter. Then, deglaze with white wine and gradually add the hot vegetable broth, stirring often.
After 10 minutes, incorporate the pumpkin cream, continuing to cook like a classic risotto, for a total of 15 minutes.
Meanwhile, cut the bacon into strips and fry in a very hot pan until crispy.
Serve the risotto on individual plates and garnish with bacon and a drizzle of oil.
Storage of Risotto with Pumpkin Cream and Bacon
Risotto with pumpkin cream and bacon is best when freshly made, but if there are leftovers, you can store it in the fridge for 1 day in an airtight container.
When serving, add a splash of water or broth and heat gently, stirring to restore creaminess.
Risotto with pumpkin cream and bacon is best when freshly made, but if there are leftovers, you can store it in the fridge for 1 day in an airtight container.
When serving, add a splash of water or broth and heat gently, stirring to restore creaminess.
Related Recipes
Saffron Risotto with Peas and Shrimp
FAQ
Can I substitute the bacon?
You can use guanciale for a more intense flavor or speck for a smoky note
Can I prepare the pumpkin cream in advance?
Yes. You can cook and blend the pumpkin the day before and store it in the fridge in an airtight container.
