This is my first submission to Allrecipes! This is a delicious, comforting risotto with the perfect balance of flavors. I love to experiment in the kitchen. My family loved this recipe, and I hope you do, too. It takes a lot of stirring and patience, but it's well worth it. Please let me know what you think!

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Recipe Summary

prep:
25 mins
cook:
45 mins
total:
1 hr 10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook and stir pine nuts in a skillet over medium heat until fragrant and toasted, 2 to 5 minutes.

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  • Heat olive oil in a large pot over medium-high heat; cook and stir onion in hot oil until soft, 4 to 7 minutes. Add garlic, salt, and pepper; cook and stir until garlic is fragrant, about 30 seconds. Stir Arborio rice into onion mixture; cook and stir until rice is coated with oil and lightly toasted, 1 to 3 minutes.

  • Pour white wine into rice mixture and cook, stirring constantly, until wine is completely absorbed, 3 to 5 minutes. Pour hot chicken stock into rice mixture 1 ladle-full at a time, stirring until liquid is completely absorbed before adding the next, 3 to 7 minutes per ladle-full.

  • Stir pumpkin, butter, and nutmeg into rice mixture until well-combined; remove from heat. Add Parmesan cheese, bacon, chives, and basil; stir until cheese is melted.

Nutrition Facts

451 calories; protein 9.6g 19% DV; carbohydrates 53.4g 17% DV; fat 21g 32% DV; cholesterol 27mg 9% DV; sodium 968.5mg 39% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/25/2015
Not sure how this ended up on my radar as I don't usually make recipes that have not been rated. It seemed like a bizarre combination of ingredients but was surprisingly good. My only issue was there is no mention of the pine nuts after you toast them in the first step. I just added them in at the end. Read More
(1)