Easy Pumpkin Risotto
Prep time: 5 minutes
Cook time: 25 minutes
Serve count: 4
Ingredients
2 tablespoons olive oil 1/2 yellow onion, diced 1 teaspoon salt 1/2 cup 100% pure pumpkin puree 2 cups arborio rice 4-5 cups chicken cooking stock, divided 1/2 cup shredded parmesan cheese For Topping: 6 strips bacon, cooked and crumbled Parmesan cheese 8 fresh sage leaves
Method
- In a large skillet or frying pan, heat olive oil over medium heat. Add fresh sage leaves and fry until crispy, about 5 seconds. Transfer to paper towel. To the same pan add onion and salt. Cook until fragrant, about 5 minutes. Add rice and coat with oil, stirring 1 minute longer.
- Add pumpkin puree and 1 cup chicken stock, bringing up to a gentle simmer. Stir constantly until liquid is absorbed, 3-5 minutes. Repeat, 1 cup at a time, until stock is gone or rice is cooked fully.
- Stir in parmesan and serve immediately. Garnish with bacon crumbles, fried sage leaves, and additional parmesan, if desired.