Pumpkin Risotto With Sage and Bacon | TasteToronto

Pumpkin Risotto With Sage and Bacon

Easy

Pumpkin Risotto With Sage and Bacon

Pumpkin Risotto With Sage and Bacon

Method

Pumpkin Risotto With Sage and Bacon 8 Steps

  • Step 1

    Add the bacon to a Dutch oven or a heavy-bottomed pot over medium-low heat. Cook until crisp, about 12-15 minutes, stirring occasionally. Use a slotted spoon and transfer the bacon to a plate lined with a paper towel. 

  • Step 2

    Add the sage to the pot and fry until crisp, about 2 minutes. Remove sage to a plate using a slotted spoon. Reserve.

  • Step 3

    Add the diced onion to the same pot and sauté over medium heat for about 5 minutes or until soft and translucent.

  • Step 4

    In the meantime, mix the broth, milk and pumpkin puree in a saucepan. Whisk and warm up over medium heat. Turn the heat down to low just to keep the liquid warm.

  • Step 5

    Add salt, pepper and Arborio rice to the onions. Stir and toast for a couple of minutes.

  • Step 6

    Deglaze the pot with white wine and let simmer until rice has absorbed the liquid. Use a ladle and add the pumpkin mixture to the pot (about 1/2 cup at a time), stir frequently until the liquid has absorbed. Continue until you’ve added all the liquid.

  • Step 7

    Add the butter and Parmesan. Stir until everything is mixed well. 

  • Step 8

    Transfer the risotto to your serving plate. Top with bacon and more Parmesan. Enjoy!

Tags:

Best Risotto Recipes

Fall recipes

Toronto Recipes

Dairy Farmers of Ontario

Pumpkin Risotto With Sage and Bacon

Easy

Pumpkin Risotto With Sage and Bacon

Tara Omidvar
written by

Tara Omidvar

Pumpkin Risotto With Sage and Bacon

Yields:

Serves 4

Prep Time:

0 hours 15 mins

Cook Time:

0 hours 40 mins

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Main Dishes

Ingredients

Pumpkin Risotto With Sage and Bacon

  • 250 grams bacon, diced

  • 6-8 sage leaves

  • 1 medium shallot, diced

  • 2 cups vegetable broth

  • 2 cups local 2% milk

  • 1 cup pumpkin puree

  • Salt and freshly cracked black pepper, to taste

  • 1 cup Arborio rice

  • 1/2 cup white wine

  • 3 tablespoons local unsalted butter

  • 1/2 tablespoon local Parmesan cheese, plus extra for garnish

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Method

Pumpkin Risotto With Sage and Bacon 8 Steps

  • Step 1

    Add the bacon to a Dutch oven or a heavy-bottomed pot over medium-low heat. Cook until crisp, about 12-15 minutes, stirring occasionally. Use a slotted spoon and transfer the bacon to a plate lined with a paper towel. 

  • Step 2

    Add the sage to the pot and fry until crisp, about 2 minutes. Remove sage to a plate using a slotted spoon. Reserve.

  • Step 3

    Add the diced onion to the same pot and sauté over medium heat for about 5 minutes or until soft and translucent.

  • Step 4

    In the meantime, mix the broth, milk and pumpkin puree in a saucepan. Whisk and warm up over medium heat. Turn the heat down to low just to keep the liquid warm.

  • Step 5

    Add salt, pepper and Arborio rice to the onions. Stir and toast for a couple of minutes.

  • Step 6

    Deglaze the pot with white wine and let simmer until rice has absorbed the liquid. Use a ladle and add the pumpkin mixture to the pot (about 1/2 cup at a time), stir frequently until the liquid has absorbed. Continue until you’ve added all the liquid.

  • Step 7

    Add the butter and Parmesan. Stir until everything is mixed well. 

  • Step 8

    Transfer the risotto to your serving plate. Top with bacon and more Parmesan. Enjoy!

Tags:

Best Risotto Recipes

Fall recipes

Toronto Recipes

Dairy Farmers of Ontario

Pumpkin Risotto With Sage and Bacon