Bacon and Pumpkin Risotto

  • Prep. 20 minutes /

  • Cook time 40 minutes /

  • 4 servings


  • 6 slices F. Ménard bacon, cut into cubes
  • 1 yellow onion, finely chopped
  • 4 cups chicken stock
  • 1 cup pumpkin puree
  • 2 sprigs fresh thyme
  • 1 cup Arborio rice
  • ½ cup white wine
  • 2 tbsp. butter
  • 1 cup freshly grated parmesan
  • ¼ tsp. salt
  • Pepper to taste


  1. In a medium size pan over low heat, cook bacon pieces for 8 minutes or until crisp.
  2. Remove bacon pieces from heat and drain on paper towels. Save the fat in the pan.
  3. Add the onions and cook for about 5 minutes.
  4. In a small pot add the chicken stock and pumpkin puree. Heat the mixture a few minutes over very low heat.
  5. Add the thyme leaves to the pan with the onions and mix well.
  6. Add salt and pepper.
  7. Place Arborio rice in the onion mixture and toast 1 to 2 minutes while stirring the ingredients together.  
  8. To the rice add the white wine stirring until liquid is absorbed.
  9. Using a ladle, pour a bit of the chicken stock and pumpkin mixture into the rice. Do not add too much liquid at one time.
  10. Let the rice absorb the liquid and continue adding the chicken stock, little by little, stirring regularly. Don’t let the rice stick to the pot.
  11. This step could take 20 to 25 minutes.
  12. Once all the stock mixture has been incorporated and the risotto is ready remove from heat.
  13. Stir the butter and parmesan into the risotto. Mix well to obtain a creamy texture.
  14. Garnish with fresh thyme, bacon and freshly grated parmesan.
  15. Enjoy!