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Pumpkin Risotto with Turkey Bacon & Parmesan: A Cozy Delight

Pumpkin Risotto with Bacon & Parmesan
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A rich and creamy pumpkin risotto made with turkey bacon and topped with parmesan, perfect for a cozy meal.

Ingredients

Scale
  • 1 cup Arborio rice
  • 4 cups chicken broth
  • 1 cup pureed pumpkin
  • 1/2 cup turkey bacon, diced
  • 1/2 cup grated Parmesan cheese
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg

Instructions

  1. In a saucepan, heat the chicken broth and keep it warm.
  2. In a large skillet, heat olive oil over medium heat. Add onions and garlic, sauté until translucent.
  3. Add turkey bacon and cook until crispy.
  4. Stir in the Arborio rice, letting it toast for a minute.
  5. Pour in a ladle of warm broth, stirring continuously until absorbed.
  6. Repeat, adding broth one ladle at a time, stirring, until the rice is creamy and al dente.
  7. Stir in the pumpkin puree, Parmesan, salt, pepper, and nutmeg. Cook for a few more minutes until heated through.
  8. Serve hot, garnished with additional Parmesan if desired.

Notes

  • For extra creaminess, add a splash of cream at the end.
  • This dish can be served as a main course or a side dish.

Nutrition

Keywords: Pumpkin Risotto, Turkey Bacon, Parmesan, Comfort Food

Find it online: https://classickitchenrecipe.com/pumpkin-risotto-with-bacon-parmesan/