Pumpkin Risotto with Spinach and Bacon
Ingredients
The risotto
-
1 ½
cups
uncooked arborio rice
-
5
cups
reduced sodium chicken broth
-
1
cup
canned pumpkin puree
-
3
cups
packed torn fresh spinach
-
½
teaspoon
salt
-
¼
teaspoon
black pepper
-
¼
teaspoon
paprika
-
¼
teaspoon
ground sage
-
¼
teaspoon
ground thyme
-
2
oz
finely shredded Parmesan cheese
The flavorings
-
6
slices
center cut bacon, chopped
-
1
tablespoon
light butter
-
1
medium
onion, chopped
-
2
cloves
garlic, minced
-
⅓
cup
white wine
Instructions
- Cook the chopped bacon in a Dutch oven until crisp, then drain and set aside.
- Warm the chicken broth in a separate saucepan.
- In the same pot, melt the light butter and sauté the onion until softened, then add garlic and cook until fragrant.
- Stir in the rice, salt, pepper, and paprika, and toast for a few minutes.
- Add the wine to deglaze the pot and let it absorb.
- Gradually add the warm broth, stirring until absorbed, until all broth is used (about 20 minutes).
- Mix in the pumpkin puree and spinach until combined and wilted.
- Add the sage, thyme, and Parmesan, stirring until melted.
- Fold in the crumbled bacon and serve.
Nutrition Facts (estimated)
Servings
6
Calories
274
Total fat
6g
Total carbohydrates
41g
Total protein
12g
Sodium
726mg
Cholesterol
20mg
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