Recipe Ingredients
- 4 tablespoons Land O' Lakes Butter
- 2 tablespoons fresh sage, chopped
- 4 slices bacon, chopped
- 1/2 cup yellow onion, chopped
- 1 cup pumpkin puree
- 1 cup arborio rice
- 1/2 cup dry white wine
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups chicken broth
- 1/2 cup parmesan cheese
Recipe Directions
- In a small sauce pot, add the chicken broth and heat on low until you are ready to use.
- In a separate large pan or pot where you will cook your risotto, heat 2 tablespoons butter until it is browned. Add in the sage and bacon. Cook until bacon gets crispy and remove from pan.
- Add the onion to the same pan with the bacon fat and cook until the onions softened. Add in the pumpkin puree and cook for a few minutes.
- Make a well in the idle of the pan and add in the rice. Cook for a couple minutes before mixing it in with the onion and pumpkin.
- Stir in the white wine until cooked down.
- Slowly stir in 1/2 cup of chicken broth at a time. Once you ladle broth in, stir and cook until liquid is evaporated before adding more. It will take a total of 20-30 minutes to add all the broth in and have the rice be fully cooked.
- Stir in the parmesan and then the last 2 tbsp of butter.
- Serve with the brown butter sage bacon on top. Enjoy!
