Pumpkin Risotto with Bacon and Pine Nuts
"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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Ingredients1 h 10 m servings 467 cals
Original recipe yields 6 servings
- 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.
Per Serving: 467 calories; 22.2 g fat; 53.5 g carbohydrates; 10.7 g protein; 30 mg cholesterol; 1038 mg sodium. Full nutrition
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