Pumpkin Risotto with Bacon

• Gluten free

• Meat

  • 6 strips Bacon

• Produce

  • 2 tbsp Parsley
  • 1/4 cup Pumpkin puree
  • 1 1/2 cup Yellow onion

• Canned Goods

  • 4 1/2 cup Chicken broth

• Pasta & Grains

  • 1 cup Arborio rice

• Baking & Spices

  • 1 Salt and black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/2 cup Parmesan cheese, grated

Found on cookingandbeer.com

Ingredients

• 1 tablespoon olive oil
• 1 1/2 cup diced yellow onion (about 1 1/2 medium-sized onions)
• 6 strips of bacon, chopped
• 1 cup uncooked Arborio rice
• salt and black pepper (to taste)
• 4 1/2 cup chicken broth
• 1/4 cup pumpkin puree
• 1/2 cup grated parmesan cheese
• 2 tablespoons chopped parsley

Directions

• In a deep nonstick skillet, add the oil. Heat over medium-high heat and add the onions and bacon. Cook for about 15 minutes or until the onions are tender and the bacon is just starting to crisp. Do not overcook the bacon to wear its completely crispy. Add the rice and a generous amount of salt and black pepper. Cook, stirring frequently, for about 5 minutes. Stir in the broth, and cook for an additional 10 minutes, stirring frequently.
• Reduce the heat to low and cover. Cook the rice fo about 25 minutes or until tender. Stir in the pumpkin puree during the last 5 minutes of cooking.
• Stir in the cheese, reserving a couple of tablespoons for garnish Crank up the heat to medium-high and continue cooking, uncovered, or until most of the liquid is absorbed, but the mixture is still creamy. Serve the pumpkin risotto immediately, garnished with fresh parsley and additional parmesan cheese.
• Enjoy!