1. Home
  2. Recipes
  3. Pumpkin Bacon Risotto

Creamy Pumpkin Risotto

Featured in Rice and grains done right.

A fall-inspired risotto combining tender pumpkin, crunchy bacon, and creamy parmesan for a delicious and cozy meal.
Pin it Share it Send it Print it Jump To Recipe
alicia in the kitchen
Updated on Wed, 12 Mar 2025 14:54:15 GMT
A bowl of creamy risotto topped with pumpkin chunks, crispy bacon, and grated cheese. Pin it
A bowl of creamy risotto topped with pumpkin chunks, crispy bacon, and grated cheese. | Tasteofsavor.com

This butternut squash risotto has become my ultimate autumn comfort dish. After years of testing, I've perfected the balance between tender squash and crispy bacon pieces. It's exactly what I crave when the weather turns cool.

A Symphony of Fall Flavors

The sweet butternut squash pairs beautifully with crispy bacon in this creamy risotto. Adding mascarpone at the end creates an irresistibly silky texture that makes this dish truly special. It's the type of recipe that has guests reaching for seconds.

Essential Ingredients

  • Arborio rice: 300g for perfect texture
  • Butternut squash: 400g, ripe and sweet
  • Bacon: 150g, thick-cut
  • Yellow onion: 1 medium, sweet
  • Garlic: 2 fresh cloves
  • White wine: 10cl dry
  • Stock: 1 liter vegetable or chicken
  • Parmesan: 50g freshly grated
  • Mascarpone: 2 tablespoons
  • Olive oil: Extra virgin
  • Butter: 1 tablespoon unsalted
  • Seasonings: Sea salt and black pepper
  • Parsley: Fresh, for garnish

Step-by-Step Method

Preparing the Squash
Sauté until tender and lightly caramelized.
Crisping the Bacon
Cook until golden brown and crispy.
Building the Base
Sweat onions and garlic in butter and oil until fragrant.
Adding Wine
Pour in wine and let it reduce for added depth.
Stock Integration
Add hot stock gradually, stirring constantly until absorbed.
Final Assembly
Incorporate remaining ingredients for perfect texture.
A bowl of creamy risotto topped with roasted squash cubes, crispy bacon pieces and grated parmesan, served with a napkin Pin it
A bowl of creamy risotto topped with roasted squash cubes, crispy bacon pieces and grated parmesan, served with a napkin | Tasteofsavor.com

Finishing Touches

Garnish with fresh parsley and extra parmesan just before serving. Toasted pumpkin seeds add wonderful crunch. Pair with a crisp white wine to complete this comforting autumn meal.

Frequently Asked Questions

→ Why add the broth step by step?
This method allows the rice to slowly release its starch, giving risotto its signature creamy texture. Gradual additions are key.
→ Can mascarpone be swapped out?
Absolutely! You could use crème fraîche or just leave it out. The parmesan already delivers a rich and creamy taste.
→ How do I know when the rice is ready?
It should be soft but still have a slight firmness in the middle. The texture should be creamy but not runny.
→ Is it possible to prepare the pumpkin in advance?
Yes, you can cook the pumpkin ahead of time and store it in the fridge. Just warm it up slightly before adding it to the risotto.
→ Does risotto keep well for later?
Risotto is best enjoyed freshly made. If you need to save it, add a little hot broth when reheating to bring back the creaminess.

Pumpkin Bacon Risotto

A velvety risotto that blends sweet pumpkin with crispy bacon, topped with parmesan. A warm and perfect dish for fall.

Prep Time
20 Minutes
Cook Time
35 Minutes
Total Time
55 Minutes
By: Alicia

Category: Grains & Rice

Difficulty: Intermediate

Cuisine: Italian

Yield: 4 Servings (4 servings)

Dietary: Gluten-Free

Ingredients

01 400 grams of diced pumpkin.
02 300 grams of arborio rice.
03 150 grams of smoked bacon bits.
04 Two garlic cloves.
05 An onion.
06 10 cl of dry white wine.
07 1 liter of broth.
08 50 grams of grated parmesan cheese.
09 2 tablespoons of mascarpone cheese.
10 A tablespoon of butter.
11 2 tablespoons of olive oil.
12 Salt and pepper.
13 Fresh parsley.

Instructions

Step 01

Cook the pumpkin cubes in some olive oil for about 10 minutes until soft.

Step 02

Fry the bacon pieces until crispy, drain them, and set them aside.

Step 03

Sauté the chopped onion and garlic in the butter and oil. Stir in the rice and pour in the white wine.

Step 04

Gradually mix in the broth while stirring constantly for 18–20 minutes until the texture’s creamy.

Step 05

Add the pumpkin, bacon, parmesan, and mascarpone. Adjust the seasoning and garnish.

Notes

  1. Adding broth little by little is key to making your risotto creamy.
  2. The mascarpone is optional, but it gives a silkier texture.

Tools You'll Need

  • Pan.
  • Pot.
  • Ladle.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy products.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 550
  • Total Fat: 25 g
  • Total Carbohydrate: 65 g
  • Protein: 18 g