Easy Pumpkin Risotto


Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Serves: 4


For Risotto:

● 2 tablespoons olive oil

1/2 yellow onion, diced

1 teaspoon salt

1/2 cup Food Club 100% Pure Pumpkin puree

2 cups arborio rice

4-5 cups Food Club Chicken Cooking Stock, divided

1/2 cup shredded Parmesan cheese


For Topping:

6 strips Food Club Bacon, cooked and crumbled

Parmesan cheese

8 fresh sage leaves


  1. In a large skillet or frying pan, heat olive oil over medium heat. Add fresh sage leaves and fry until crispy, about 5 seconds. Transfer to paper towel. To the same pan add onion and salt. Cook until fragrant, about 5 minutes. Add rice and coat with oil, stirring 1 minute longer.
  2. Add pumpkin puree and 1 cup chicken stock, bringing up to a gentle simmer. Stir constantly until liquid is absorbed, 3-5 minutes. Repeat, 1 cup at a time, until stock is gone or rice is cooked fully.
  3. Stir in Parmesan and serve immediately. Garnish with bacon crumbles, fried sage leaves, and additional Parmesan, if desired.