Pumpkin Risotto: Creamy Autumn Comfort with Bacon and Sage

Savory herbs, sweet squash, and toasted seeds combine for a cozy harvest-inspired dinner.

By Medha deb

Created on Sep 21, 2025

Savory herbs, sweet squash, and toasted seeds combine for a cozy harvest-inspired dinner.

As the leaves turn and cooler days settle in, there’s no better way to embrace autumn than with a bowl of pumpkin risotto. Combining the nutty flavor of Arborio rice, the silky richness of pumpkin, and the savory punch of bacon and sage, this dish offers seasonal warmth and comfort. While risotto demands some time and stirring, the result—a creamy, lush risotto bursting with smoky, herby aromas—is worth every effort.
The recipe below takes you through all the essentials: from harvesting ingredients to the final flourish of crispy bacon, fried sage, and roasted pepitas.

Why Pumpkin Risotto Is a Fall Favorite

Risotto itself is the definition of Italian comfort: slowly cooked Arborio rice infused with layers of flavor via warm broth, wine, and cheese. The addition of pumpkin transforms the traditional creamy base, providing:

Related: Butternut Squash Risotto

Natural sweetness and color from pureed pumpkin
Seasonal appeal, perfect for autumn dinners and gatherings
Balanced savoriness from bacon and fried sage leaves
Texture, with a final touch of roasted pepitas for crunch

Serving pumpkin risotto makes for an impressive side dish for Thanksgiving, holiday meals, or a cozy weeknight treat.

Ingredients You’ll Need

Ingredient	Amount	Purpose
Low-sodium chicken broth	5 cups	Main cooking liquid for rice
Thick-cut bacon	4 slices (cut into 1-inch pieces)	Flavor base and topping
Fresh sage leaves	12 leaves, plus 1 tbsp chopped	Herbaceous aroma, crispy topping
Yellow onion	1/2 cup, finely chopped	Savory flavor
Garlic cloves	3, finely chopped	Enhanced depth
Arborio rice	1 cup	Classic risotto base
Dry white wine	1/2 cup	Acidity and brightness
Kosher salt	1/2 tsp, plus more to taste	Seasoning
Pumpkin puree	3/4 cup (canned)	Autumnal flavor and body
Parmesan cheese	1/2 cup, finely grated, plus more for serving	Umami, creamy texture
Black pepper	To taste	Seasoning
Roasted & salted pepitas	To serve	Crunchy topping

Step-by-Step Directions

Heat Broth: In a small saucepan, gently warm the chicken broth over low heat. Keep the broth warm throughout the cooking process, as adding cold broth may slow cooking and affect texture.
Crisp Bacon: In a large, heavy pot, cook the bacon pieces over medium heat, turning occasionally, until browned and crisp (8–10 minutes). Transfer bacon to a paper towel-lined plate, keeping drippings in the pot.
Fry Sage: Return pot with bacon drippings to medium heat. Add whole sage leaves; fry, turning, until crisp (about 1 minute). Transfer sage leaves to the bacon plate.
Sauté Aromatics: Add chopped onion to pot; cook over medium heat until softened (3–4 minutes). Stir in garlic and sauté until fragrant (about 30 seconds).
Toast Rice: Stir in Arborio rice and cook, stirring, until lightly toasted (about 1 minute). Pour in white wine; cook while stirring until nearly evaporated (about 1 minute).
Simmer with Broth: Lower heat to minimum. Add salt and 1/2 cup warm chicken broth. Stir constantly; once liquid is nearly absorbed, add another 1/2 cup. Continue, stirring and adding broth in increments, letting rice absorb each addition before adding next (about 20–25 minutes total). Taste texture after 4 cups—rice should be creamy with a slight bite; continue if needed.
Finish with Pumpkin & Cheese: When rice is tender and creamy, stir in pumpkin puree, grated parmesan, and 1 tbsp chopped sage. Adjust consistency with extra broth if needed. Season to taste with extra salt and plenty of black pepper.
Garnish & Serve: Finely chop reserved bacon. Top risotto with bacon, fried sage leaves, roasted pepitas, and extra parmesan. Serve immediately while hot and creamy.

Tips for Perfect Risotto Every Time

Use Arborio Rice: Short-grain rice varieties like Arborio are essential. They absorb broth slowly and release starch for ideal creaminess.
Stir Often, but Not Constantly: Risotto needs attention—frequent stirring helps rice cook evenly and releases starch, but you don’t need to stir non-stop.
Warm Broth: Keeping broth warm ensures the cooking temperature stays consistent and rice cooks evenly.
Taste for Doneness: After most broth is added, sample rice grains. They should be tender with a slight “al dente” core.
Adjust Consistency: If risotto thickens too much, add a splash of warm broth until creamy and loose.

Flavor Variations and Substitutions

Risotto is wonderfully versatile. If you’d like to modify or expand this autumnal recipe, consider these variations:

Vegetarian Version: Omit bacon and use vegetable broth. Sauté sage leaves in butter or olive oil for added richness.
Squash Swap: Substitute pumpkin puree with butternut squash puree for slightly sweeter flavor.
Cheese Choices: Experiment with other cheeses such as pecorino or Gruyère for new depth.
Nutty Garnishes: Beyond pepitas, toasted pine nuts or walnuts add a crunchy finish.
Herb Additions: Try adding fresh parsley, thyme, or rosemary alongside—or instead of—sage.

What to Serve with Pumpkin Risotto

Risotto can easily star as a main course, but it also pairs beautifully as a side with other seasonal favorites:

Roast Chicken
Pork Tenderloin
Thanksgiving Turkey
Sautéed Greens
Simple Green Salad

Risotto’s creamy texture balances well with fresher, lighter sides.

Expert Tips: Labor of Love, Delicious Payoff

Let’s be honest: risotto rewards patience, but it isn’t difficult. Here’s why this recipe is worth your care:

Layered Flavors: Bacon drippings form a savory base, sage infuses a woodsy aroma, and pumpkin adds silkiness.
Active Cooking, Engaging Results: The tactile process of stirring and tasting makes risotto a true cook’s dish, perfect for those who love hands-on recipes.
Ultimate Comfort: Served piping hot, each spoonful delivers creamy rice, rich pumpkin, sharp cheese, smoky bacon, and aromatic herbs.

A warm bowl of pumpkin risotto epitomizes fall’s best offerings—earthy, bold, and deeply soothing.

Frequently Asked Questions (FAQs)

Q: Can I make risotto ahead of time?

A: Risotto is best served fresh. While you can reheat leftovers with a splash of broth, the creamy texture is best right after cooking.

Q: What rice should I use for risotto?

A: Classic risotto requires Arborio rice for its high starch content and creamy finish.

Q: Can I substitute pumpkin puree with fresh pumpkin?

A: Yes. Roast and puree fresh pumpkin for use in place of canned pumpkin; but ensure it’s smooth and well drained.

Q: Is risotto gluten-free?

A: Yes—rice is naturally gluten-free, but always check labels on broths and flavorings.

Q: How can I make this dish vegetarian?

A: Use vegetable broth and skip the bacon, replacing with butter or olive oil for sautéing. Add extra herbs for flavor.

The Story Behind the Recipe

Recipe developer Sloane Layton, a trained chef, brings professional technique and a passion for comfort food to this risotto. As an avid bread baker and pastry lover, Sloane values careful cooking and always searches for ways to enhance the depth and satisfaction of classic recipes. With pumpkin risotto, her focus is on balancing hearty, savory, and seasonal flavors for an experience that feels both gourmet and homey.

Serving and Presentation Tips

Serve Hot: Risotto should be spooned out immediately after the last stir—this keeps the texture perfect.
Top Generously: Don’t be shy with toppings—extra parmesan, bacon, pepitas, and sage add bold flavor and crunch.
Pair with Autumn Drinks: Try serving with chilled white wine or spiced cider for a true fall feast.

Nutrition and Dietary Notes

Pumpkin risotto provides moderate protein (from bacon and cheese) and healthy carbohydrates. For a lighter version, use less bacon or reduced-fat cheese; to add vegetarian protein, consider stirring in cooked chickpeas or lentils at the end. Always confirm dietary compatibility for guests with special allergies or restrictions.

More Fall Risotto Inspiration

Butternut Squash Risotto: Swap pumpkin for roasted butternut squash puree; add a little chili powder and parsley for color and heat.
Mushroom Risotto: A classic, earthy option featuring sautéed mushrooms, garlic, and thyme.
Arancini (Risotto Balls): Leftover risotto can be breaded and fried to make crispy, cheesy arancini—a crowd-pleasing appetizer.

Risotto yields creative options for home cooks—once you’ve mastered the basic stirring technique, flavor combinations are endless!

Quick Reference: Pumpkin Risotto Recipe

Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 4–6

Perfect for fall gatherings, special occasions, or a comforting family meal.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

Read full bio of medha deb