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Pumpkin Risotto with Bacon & Parmesan – The Original Dish


Pumpkin Risotto with Bacon & Parmesan – The Original Dish

Pumpkin Risotto with Bacon & Parmesan – The Original Dish

Welcome to today’s blog post where we’ll be exploring a delicious and comforting dish – Pumpkin Risotto with Bacon & Parmesan. This classic recipe is perfect for the fall season and will be a hit at any dinner table. Let’s dive into the details of this mouth-watering dish and how you can recreate it in your own kitchen.


  • ½ lb bacon, diced
  • 1 small onion, finely diced
  • 1 qt stock (vegetable or chicken)
  • 1 cup pumpkin puree
  • 1 small bunch fresh sage, chopped
  • 1 ½ cups Arborio rice
  • 1 cup dry white wine
  • 1 cup grated Parmesan cheese
  • Salt and pepper to taste

This dish is all about using fresh, quality ingredients to bring out the rich and hearty flavors of the pumpkin, bacon, and Parmesan. Make sure to prep all your ingredients before you start cooking to ensure a smooth and enjoyable cooking process.


For the full recipe instructions, head over to The Original Dish to get all the details on how to make this Pumpkin Risotto with Bacon & Parmesan. Follow along with the step-by-step guide and helpful tips from the original recipe creator to make sure your dish turns out just right.

Once you have all your ingredients prepped and ready to go, bring out a large skillet or saucepan and get ready to create a masterpiece that your taste buds won’t forget!

The Original Dish Community

The Original Dish, created by Kayla Howey, is a hub for inspired recipes that cater to anyone looking to elevate their home cooking experience. Whether you’re a seasoned chef or just starting out in the kitchen, you’ll find a wealth of delicious and creative recipes to try out.

Connect with The Original Dish community on Instagram and get a closer look at the mouth-watering dishes being shared. You might even get inspired by some new recipes to try out in your own kitchen!


Q: Can I use pumpkin puree from a can?

A: Yes, canned pumpkin puree works perfectly in this recipe and is a convenient option for ensuring you have the right consistency for your risotto.

Q: What wine should I use for the risotto?

A: A dry white wine, such as a Pinot Grigio or Sauvignon Blanc, will work well to bring out the flavors of the dish.

Q: Can I make this risotto vegetarian?

A: Yes, you can omit the bacon and use vegetable stock to make a delicious vegetarian version of this risotto.

Q: How do I store leftovers?

A: Place any leftover risotto in an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop, adding a splash of stock to bring back the creamy texture.