Easy Pumpkin Risotto
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Serves: 4
Ingredients:
For Risotto:
- 2 tablespoons olive oil
- 1/2 yellow onion, diced
- 1 teaspoon salt
- 1/2 cup 100% pure pumpkin puree
- 2 cups arborio rice
- 4-5 cups chicken cooking stock, divided
- 1/2 cup shredded parmesan cheese
For Topping:
- 6 strips bacon, cooked and crumbled
- Parmesan cheese
- 8 fresh sage leaves
How to Make:
- In a large skillet or frying pan, heat olive oil over medium heat. Add fresh sage leaves and fry until crispy, about 5 seconds. Transfer to paper towel. To the same pan add onion and salt. Cook until fragrant, about 5 minutes. Add rice and coat with oil, stirring 1 minute longer.
- Add pumpkin puree and 1 cup chicken stock, bringing up to a gentle simmer. Stir constantly until liquid is absorbed, 3-5 minutes. Repeat, 1 cup at a time, until stock is gone or rice is cooked fully.
- Stir in parmesan and serve immediately. Garnish with bacon crumbles, fried sage leaves, and additional parmesan, if desired.
