Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons unsalted butter
  • ½ cup chopped onion
  • 2 teaspoons minced garlic
  • 1 cup long-grain rice or Arborio rice
  • 2 ½ cups chicken broth
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • Pinch of grated nutmeg
  • 1 cup canned pumpkin
  • ¼ cup freshly grated Parmesan, plus more for serving
  • ½ cup heavy cream or half-and-half
  • 2 strips thick-cut bacon, chopped

Instruction

  • Melt butter in a large saucepan over medium heat.
  • Add the onion and cook until tender. Add the garlic and rice and sauté for about 1 minute. Add 2 cups of the chicken broth, the salt, pepper, and nutmeg; cover and simmer for 10 minutes. Add the remaining 1/2 cup broth and the pumpkin, and cook for another 5 minutes. The rice will be tender and slightly moist. Remove from the heat and stir in the Parmesan and cream. Cover while you prepare bacon.
  • In a small pan, sauté chopped bacon on medium-high heat until crispy, 6-7 minutes. Place on a plate lined with paper towels to drain excess grease.
  • Serve risotto, topping with crispy bacon and freshly grated Parmesan.
  • Enjoy!