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Hot and Cold Running Mom
By Hot and Cold Running Mom

Pumpkin Bacon Risotto

6 steps
Prep:10minCook:45min
Don't throw out that Halloween pumpkin! This seasonal risotto is a perfect fall entrée or side dish. Worth the time it takes to create this creamy, hearty comfort food. You can't rush this one.
Updated at: Wed, 30 Oct 2024 14:43:43 GMT

Nutrition balance score

Unbalanced
Glycemic Index
62
Moderate
Glycemic Load
30
High

Nutrition per serving

Calories407.3 kcal (20%)
Total Fat18.9 g (27%)
Carbs49.2 g (19%)
Sugars4.4 g (5%)
Protein9.7 g (19%)
Sodium1114.2 mg (56%)
Fiber0.9 g (3%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Cook bacon until crispy then remove and drain on paper towels. Toss diced pumpkin with the bacon fat and spread on a lined baking sheet. Roast at 425°F for 15 minutes, toss then return to oven for another 5 minutes.
Step 2
Bring broth to a simmer in a saucepan and keep hot.
Step 3
In same pan that bacon was cooked in heat olive oil to medium high and cook diced onion 3 minutes before adding garlic for 1 minute. Add the rice stirring to coat with oil then add 1/3 cup hot broth scraping the brown bits off the pan. Cook until broth is evaporated then add 1/2 cup more broth. Repeat in this manner adding 1/2 cup broth and cooking until evaporated until all 5 cups of broth have been added and rice is tender.
Step 4
When pumpkin is roasted reserve about half for garnish. Then with the remaining half mash half of that with a fork and stir that and the diced into the rice.
Step 5
Stir in parmesan, black pepper and thyme.
Step 6
Serve topped with reserved diced pumpkin, crumbled bacon and more parmesan.
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