Pumpkin spice lattes are back in season and since their re-introduction, I’ve had an insatiable appetite for those amazing fall flavours. If you’re obsessed with pumpkin-flavoured everything (like me), satisfy your craving by making this creamy maple bacon pumpkin risotto for dinner.
Risotto is a dish that sounds fancy, but is really easy to make. If you’ve ever made rice, you can make risotto. All it requires is a bit more diligence, time, and ingredients.
This recipe is rich enough for a main course, but can be paired as a side dish for pork roast or tenderloin.
- 4 thick slices bacon, diced
- 2 cups apple cider or juice (not spiced)
- 4 cups chicken or vegetable stock
- 1 ½ c leeks (white and green part only) diced
- 4 garlic cloves, minced
- 2 cups Arborio rice
- 1 cup dry white wine
- ¼ tsp freshly grated nutmeg
- ½-1 tsp sea salt
- ½ tsp ground black pepper
- 1 ½ c pumpkin puree (fresh or canned, not pumpkin pie filling)
- 2 Tbsp pure maple syrup
- Italian flat leaf parsley
- Grated Parmesan cheese
- In a medium saucepan combine the chicken or vegetable stock and apple cider and set over very low heat.
- In a stockpot or deep-sided sauté pan cook the bacon over medium heat until crispy, about 10 minutes, being careful not to burn. Remove with a slotted spoon to paper towels to drain.
- Drain off all but 2 tbsp of the bacon fat and add the leeks and sauté until caramelized, about 8 minutes.
- Add in the garlic and nutmeg and sauté until fragrant, another 30 seconds.
- Add in the rice and the wine and stir well until the wine is cooked down.
- Turn the heat under the chicken stock to medium. Add in ½ cup of chicken stock mixture to the rice mixture and stir until absorbed. Repeat with ½ a cup at a time until the rice is al-dente, stirring well after each addition. You may not end up using all the chicken stock mixture.
- Mix in the pumpkin puree and maple syrup and stir.
- Taste and season with salt and pepper. If the rice is chewier than desired add more chicken stock in and stir.
- Stir in the bacon and serve immediately.
- Top with chopped Italian parsley and a little grated Parmesan cheese.
Enjoy, all of you fall lovers! I dare you to not eat the entire pot in one sitting.