Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 1 star values: 0

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!

Recipe Summary

45 mins
1 hr 10 mins
25 mins
6 servings


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


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

  • 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; carbohydrates 53.4g; fat 21g; cholesterol 27mg; sodium 968.5mg. Full Nutrition