Pumpkin Risotto with Brown Butter and Bacon
jump toRECIPE
All things pumpkin are perfect for fall and this recipe gives the ingredients a savory twist! This pumpkin risotto is topped with crispy bacon and brown butter with crispy sage leaves. The saltiness in the bacon and richness of the brown butter balances the sweet and nutty risotto recipe. It’s perfect for this time of year, if you’re a fan of these flavors try my fall gnocchi with butternut squash, brown butter, pancetta and sage and butternut squash ravioli recipe in brown butter and sage.
Why You’ll Love This Pumpkin Risotto
- Cozy fall flavors. This savory twist on pumpkin is comforting, creamy, and perfect for chilly nights.
- Balanced flavors: The salty bacon and nutty brown butter perfectly complement the natural sweetness of pumpkin.
- Elevated yet easy. It feels restaurant-worthy but comes together in under an hour with simple ingredients.
Key Ingredients in This Recipe
- Bacon – Start with a cold pan when cooking the bacon. This will help the fat to evenly render as the bacon crisps. I like the smokiness the applewood smoked bacon adds, though it can easily be substituted with another type of bacon or even pancetta in this recipe. I use the rendered bacon fat as the base of the brown butter to add additional flavor.
- Brown butter – Brown butter is not only a flavorful, nutty and slightly sweet sauce, it’s extremely easy to make and comes together quickly. To create the brown butter or “beurre noisette” the water cooks out and the milk solids toast and turn golden brown.
- Pumpkin – Pumpkin puree, also known as canned pumpkin, is made from roasted pumpkin that has been blended to a smooth consistency. It is made with no additional ingredients apart from pumpkin, so it is easy to create your own from roasted, blended pumpkin.
- Sage – Frying the sage in butter gives it a crisp texture.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make This Vegetarian
To make this risotto recipe vegetarian, simply omit the bacon and use vegetable broth instead of chicken stock. You can add roasted mushrooms or toasted hazelnuts for extra flavor.
How to Make Pumpkin Risotto with Brown Butter and Bacon (Step-by-step)
Place a medium saucepan over medium heat, add the olive oil and heat through. Add the onion, stirring occasionally, until onions are translucent and tender, about 6 minutes.
Stir in the pumpkin puree and nutmeg followed by the Pecorino Romano cheese. Season to taste with salt then set aside and keep warm.
Add the bacon to a large sauté pan and fry over medium heat. Cook the bacon until it’s crispy and remove to a paper towel-lined plate using a slotted spoon.
Remove all but 2 tablespoons of the bacon fat from the pan and reserve for another use. Return pan to medium-low heat, add the butter and allow to melt.
Add the sage then continue to cook the butter, swirling it around the pan occasionally, until the butter is a toasty-brown color and has a nutty aroma. Once this happens, immediately remove the brown butter to a small bowl. Set the sage aside on a plate.
Divide risotto among warmed serving bowls or plates and top with the bacon, brown butter mixture and crispy sage. Serve immediately.
Top Tips for The Best Risotto
- Warm the stock. this keeps the risotto warm, rather than cooling it down every time stock is added.
- Stir the risotto frequently. The creaminess of risotto comes from the starch released when the grains of rice are agitated.
- Slowly add stock. The stock is added slowly, and not all at once, so that the rice is not simply boiled.
Serving Suggestions
While I love serving this as an entrée it makes a beautiful seasonal side alongside roast chicken or turkey.
- Fall roasted squash salad with yogurt-tahini dressing
- Shaved Brussels sprouts salad
- Kale harvest grain bowl
- Dry brined whole roast chicken
FAQ – Frequently Asked Questions
Use canned pumpkin purée for convenience and consistent texture. Make sure it’s 100% pure pumpkin, not pumpkin pie filling.
Risotto is best served fresh, but you can par-cook it by stopping just before it’s fully tender, then finish it with an additional bit of broth and a splash of cream to revive it before serving.
Arborio rice is ideal because its high starch content creates that signature creamy texture. Carnaroli rice also works well if you can find it.
The rice should be al dente – creamy and slightly loose, not thick or sticky, with each grain tender but still holding its shape.
Yes! Simply omit the bacon and use vegetable broth instead of chicken stock. You can add roasted mushrooms or toasted hazelnuts for extra flavor.
While great on it’s own it also pairs beautifully with roasted chicken or a crisp fall salad with apples and walnuts.
Other Recipes to Try
If you enjoy this pumpkin risotto recipe, I recommend checking out some of these:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Pumpkin Risotto with Brown Butter and Bacon
Rate this Recipe
Ingredients:
For the pumpkin risotto:
- 2 tablespoons extra-virgin olive oil
- 1 cup diced yellow onion
- 1 cup uncooked Arborio rice
- 3 cups chicken stock, warmed
- 1 cup pumpkin puree
- ¼ teaspoon grated nutmeg
- ½ cup grated Pecorino Romano cheese
- Kosher salt, as needed
For the brown butter and bacon topping:
- ½ pound thick-cut applewood smoked bacon, sliced into 1” wide strips
- 6 tablespoons unsalted butter
- 12 medium sage leaves
Instructions:
For the pumpkin risotto:
- Place a medium saucepan over medium heat, add the olive oil and heat through. Add the onion, stirring occasionally, until onions are translucent and tender, about 6 minutes.
- Stir in the rice, sauté in the olive oil, stirring constantly, for 30 seconds, then add ¼ cup of the warmed chicken stock. Reduce heat to medium-low and stir constantly until all stock has been absorbed.
- Continue adding the stock ¼ cup at a time, stirring frequently, until all of the stock has been used and rice is al dente, about 20 to 25 minutes.
- Stir in the pumpkin puree and nutmeg followed by the Pecorino Romano cheese. Season to taste with salt then set aside and keep warm.
For the brown butter and bacon topping:
- Add the bacon to a large sauté pan and fry over medium heat. Cook the bacon until it’s crispy and remove to a paper towel-lined plate using a slotted spoon.
- Remove all but 2 tablespoons of the bacon fat from the pan and reserve for another use. Return pan to medium-low heat, add the butter and allow to melt.
- Add the sage then continue to cook the butter, swirling it around the pan occasionally, until the butter is a toasty-brown color and has a nutty aroma. Once this happens, immediately remove the brown butter to a small bowl. Set the sage aside on a plate.
For serving:
- Divide risotto among warmed serving bowls or plates and top with the bacon, brown butter mixture and crispy sage. Serve immediately.
Notes:
Nutrition:
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings
I have made risotto before without much success. This recipe reads beautifully. I followed it to a T and it was exceptionally delicious and turned out perfectly. The best part is the brown butter sage sauce – it’s out of this world, a really nice touch that makes the dish. I cannot wait to make it again!
So happy to hear that Kelly! Thank you so much for sharing!
This has become a perennial family favorite as soon as the temps dip and the colors on the trees start to turn. I follow the recipe to the letter and never have any problems. Love it!
Thank you so much for sharing Christa!! This is one of my fall favorites too!
I like a risotto dish and this one, with its variety of flavors, was special. My whole family loved it!
I normally not a fan of risotto dishes, but I had this for dinner last night and thoroughly enjoyed it. I enthusiastically recommend it!
This is a new family favorite. It wasn’t too pumpkin heavy flavor wise which I loved. We have friends that are vegetarian that will be coming for Christmas so I will be making this with your vegetarian suggestions!