Pumpkin Risotto With Sage and Bacon 8 Steps
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.
Add the sage to the pot and fry until crisp, about 2 minutes. Remove sage to a plate using a slotted spoon. Reserve.
Add the diced onion to the same pot and sauté over medium heat for about 5 minutes or until soft and translucent.
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.
Add salt, pepper and Arborio rice to the onions. Stir and toast for a couple of minutes.
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.
Add the butter and Parmesan. Stir until everything is mixed well.
Transfer the risotto to your serving plate. Top with bacon and more Parmesan. Enjoy!