Pumpkin Risotto with Chicken and Parmesan
If you’re searching for a heartwarming dish that perfectly balances comfort and flavor, look no further than this creamy Pumpkin Risotto with Chicken and Parmesan. This delightful recipe showcases the rich essence of pumpkin, complemented by the savory notes of chicken and the luxurious creaminess of parmesan cheese. Ideal for cozy family dinners or gatherings with friends, this risotto captures the warmth of autumn in every spoonful. Prepare to impress your loved ones as you serve up this deliciously filling meal that’s simple to make yet incredibly satisfying.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: Italian
Ingredients
Scale
- ½ lb turkey bacon, diced (or use crispy chickpeas for a vegetarian option)
- 1 small onion, finely diced
- 1 qt chicken stock
- 1 cup pumpkin puree
- Fresh thyme sprigs
- 1 cup arborio rice
- ½ cup white grape juice
- 2 tbsp butter
- 1 tbsp honey
- ¾ cup freshly grated parmesan cheese
Instructions
- Cook the diced turkey bacon in a Dutch oven over medium heat until crispy. Transfer to a paper towel-lined plate.
- In the same pot, sauté finely diced onion in the bacon fat until softened.
- Add fresh thyme, arborio rice, salt, and pepper, toasting for about one minute.
- Pour in white grape juice and stir until absorbed. Gradually add warm chicken stock, stirring until each addition is absorbed (20-25 minutes).
- Remove thyme sprigs; stir in butter, honey, and half of the parmesan until creamy. Serve topped with crispy bacon and remaining parmesan.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg