Pumpkin Risotto and Bacon Chips Recipe

Ingredients:

1 1/2 cups of Arborio rice
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
4 cups chicken or vegetable broth
1 cup pureed pumpkin
1/4 cup grated parmesan cheese
1/4 cup heavy cream
Salt and pepper to taste
4 slices of bacon

Instructions:

Preheat the oven to 400°F. Line a baking sheet with parchment paper and place the bacon slices on the sheet. Bake for 15-20 minutes or until crispy. Remove from the oven and set aside to cool.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 3-4 minutes.
Add the Arborio rice to the pot and stir to coat in the oil and onion mixture. Sauté for 2-3 minutes or until the rice is slightly toasted and golden.
Add 1 cup of the broth to the pot and stir well. Continue to stir occasionally until the liquid has been absorbed by the rice.
Add another cup of broth to the pot and continue to stir until the liquid has been absorbed. Repeat this process, adding 1 cup of broth at a time, until the rice is cooked through but still slightly al dente.
Add the pumpkin puree, parmesan cheese, and heavy cream to the pot and stir well to combine. Cook for an additional 2-3 minutes, or until the mixture is heated through and the cheese has melted.
Remove from the heat and season the risotto with salt and pepper to taste.
Break the bacon slices into small pieces to serve as bacon chips on top of the risotto.
Serve the pumpkin risotto hot with the bacon chips on top.

Verdict:

This pumpkin risotto with crispy bacon chips is the perfect fall comfort food dish. The creamy texture of the risotto pairs well with the salty crunch of the bacon, making this dish the ultimate crowd-pleaser.

Serving Suggestions:

Serve this dish as a main course for a hearty and warming meal, or as a side dish alongside your favorite roast meats. Garnish with additional parmesan cheese and chopped fresh parsley if desired.

Pumpkin risotto and bacon chips