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Pumpkin Risotto with Turkey and Parmesan

Pumpkin Risotto with Bacon & Parmesan
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Indulge in the comforting flavors of this Pumpkin Risotto with Turkey and Parmesan. This creamy dish captures the essence of fall with its rich pumpkin puree, aromatic thyme, and luscious parmesan cheese. Perfect for a cozy family dinner or a special occasion, this risotto is easy to make and sure to impress everyone at the table. The gradual cooking process results in a velvety texture that envelops each grain of arborio rice, creating a satisfying meal that warms both body and soul. Plus, it’s flexible enough to accommodate various dietary preferences, making it a fantastic addition to your fall recipe collection.

Ingredients

Scale
  • 1 small onion, finely diced
  • 1 qt chicken stock
  • 1 cup pumpkin puree
  • 1 small bunch fresh thyme sprigs
  • Kosher salt and freshly cracked black pepper
  • 1 cup arborio rice
  • ½ cup white grape juice
  • 2 tbsp butter
  • 1 tbsp honey
  • ¾ cup freshly grated parmesan cheese

Instructions

  1. In a Dutch oven over medium heat, cook diced turkey until crispy. Transfer to a paper towel-lined plate.
  2. In the same pot, sauté the diced onion until softened (about 5 minutes). Warm the chicken stock in another saucepan and whisk in the pumpkin puree.
  3. Add thyme sprigs to the onions along with salt and pepper; stir in arborio rice and toast briefly.
  4. Pour in white grape juice and stir until absorbed. Gradually add warm stock one scoop at a time, stirring continuously until absorbed before adding more (about 20-25 minutes).
  5. Remove thyme sprigs; stir in butter, honey, and half of the parmesan cheese until creamy. Serve immediately topped with crispy turkey bits and remaining cheese.

Nutrition

Find it online: https://recipeveil.com/pumpkin-risotto-with-bacon-parmesan/