1. Kitchen
  2. Cook With Me
  3. Pumpkin Bacon Risotto

Creamy Pumpkin Risotto

Kitchen Spotlight Rice and grains done right.

A fall-inspired risotto combining tender pumpkin, crunchy bacon, and creamy parmesan for a delicious and cozy meal.
alicia in the kitchen
Recipe by Alicia
Fresh from the kitchen: Wed, 12 Mar 2025 14:54:15 GMT
Get Printable Version Save Recipe Share Recipe Skip to Recipe
A bowl of creamy risotto topped with pumpkin chunks, crispy bacon, and grated cheese. Save for Later
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 Save for Later
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.

Recipe Tips & Tricks

→ 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 mins
Time at the Stove
35 mins
Total Time
55 mins
Recipe by: Alicia

Type of Dish: Grains & Rice

Skill Level: Some Experience Needed

Style of Cooking: Italian

Makes: 4 Feeds (4 servings)

Good for: No Gluten

Shopping List

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

Let's Cook

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.

Cook's Tips

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

Kitchen Gear Needed

  • Pan.
  • Pot.
  • Ladle.

Watch Out For

Your safety matters - check these important notes about ingredients
  • Dairy products.

Good to Know (Per Serving)

Numbers are approximate - your results may vary based on specific ingredients used
  • Calories per Serving: 550
  • Fat: 25 g
  • Carbs: 65 g
  • Protein: 18 g