Indulge in this rich and creamy pumpkin risotto, where savory bacon meets velvety pumpkin and a shower of nutty Parmesan brings it all home.

🍁 Creamy, Cozy, and Packed with Fall Flavor

There’s something about pumpkin that instantly says comfort. Combine that with creamy Arborio rice, crispy bacon, and heaps of Parmesan, and you’ve got a bowl of risotto that feels like a fireside dinner—warm, inviting, and a little luxurious.

The first time I made this risotto was on a chilly October night when I wanted something both comforting and elevated. The smoky bacon mingling with silky pumpkin puree was an unexpected delight, and the Parmesan added that salty, cheesy finish that makes each bite irresistible. It’s since become a staple in our fall rotation—always requested, always devoured.

Whether you’re hosting friends, treating yourself to a quiet night in, or just craving a cozy one-pan meal, this pumpkin risotto is the perfect answer.

🧄 Key Ingredients (and Why They Work)

Arborio Rice

This short-grain Italian rice releases starch as it cooks, giving risotto its signature creamy texture. Stir it patiently—it’s worth the effort.

Pumpkin Purée

Adds body, subtle sweetness, and beautiful golden color. Use canned 100% pumpkin for convenience, or roast and mash your own for a deeper flavor.

Bacon

Provides salty, smoky flavor that balances the sweetness of the pumpkin. Crisp it up first and use the drippings to start your risotto.

Onion & Garlic

The aromatic foundation that brings warmth and complexity. Sautéing them in bacon fat infuses the entire dish with savory depth.

Chicken or Vegetable Broth

Used gradually, this creates the creamy texture of risotto. Warm broth is best—it helps maintain even cooking.

Parmesan Cheese

Grated Parm adds rich umami and that classic cheesy finish. Stir in a generous handful right before serving.

Butter

Finishes the dish with extra richness and sheen—classic in traditional risottos.

👩‍🍳 Step-by-Step Instructions

Cook the Bacon
In a large skillet or Dutch oven, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving about 1 tablespoon of drippings in the pan.
Sauté Aromatics
Add diced onion and garlic to the pan. Cook until softened and fragrant, about 3–4 minutes, scraping up any browned bits for extra flavor.
Toast the Rice
Add Arborio rice and stir to coat in the drippings. Toast for 1–2 minutes until the edges look translucent—this step deepens the flavor.
Ladle in the Broth
Reduce heat to medium-low. Begin adding warm broth, ½ cup at a time, stirring continuously. Let the rice absorb most of the liquid before adding more. This will take about 20–25 minutes.
Add Pumpkin & Bacon
Once rice is al dente and creamy, stir in pumpkin purée and half the bacon. Cook another 2–3 minutes to warm through.
Finish with Parmesan & Butter
Turn off the heat. Stir in butter and Parmesan until melted and glossy. Taste and season with salt, pepper, or a pinch of nutmeg if desired.
Serve & Garnish
Spoon into shallow bowls, sprinkle with remaining bacon, extra Parmesan, and fresh herbs like sage or parsley.

🍷 Serving Suggestions

Garnish with crispy sage leaves or a drizzle of browned butter for extra flair.
Pair with a crisp green salad tossed in balsamic vinaigrette.
A glass of dry white wine or apple cider complements the creaminess beautifully.
Serve with crusty bread or garlic knots to mop up every last bite.

❄️ Storage & Reheating Tips

Refrigeration

Store leftovers in an airtight container for up to 3 days.

To Reheat: Add a splash of broth or milk and gently warm on the stovetop, stirring until creamy again.

Freezing

Not ideal, as risotto can turn grainy after freezing. If you must, freeze in single portions and reheat gently with extra liquid and butter.

Tip: Turn leftovers into risotto cakes! Just form into patties, coat with breadcrumbs, and pan-fry until golden.

💬 Final Thought

Pumpkin risotto with bacon and Parmesan is the ultimate fall dish—elegant enough for guests, easy enough for weeknights, and cozy enough to become a new tradition. It brings together savory, sweet, creamy, and smoky in every spoonful.

If you try it, let me know how it goes! Did you swap in pancetta or try goat cheese instead of Parmesan? Drop a comment or share your twist!

❓ FAQ: Pumpkin Risotto with Bacon & Parmesan

Can I use another rice besides Arborio?
Carnaroli or Vialone Nano work too. Avoid long-grain rice—it won’t give you the creamy texture risotto needs.

Is canned pumpkin okay?
Yes! Just make sure it’s pure pumpkin and not pie filling.

Can I make it vegetarian?
Absolutely. Skip the bacon and use veggie broth. Add sautéed mushrooms or smoked paprika for depth.

What herbs pair well with pumpkin risotto?
Fresh sage, thyme, or parsley are excellent choices. A dash of nutmeg also enhances the pumpkin beautifully.

Pumpkin Risotto with Bacon & Parmesan – Creamy, Smoky, and Pure Comfort