There's something warm and comforting about a creamy, flavour-packed Pumpkin and Bacon Risotto - especially when it's easy enough for a weeknight dinner but feels a little bit special. This version is packed with sweet roasted pumpkin, crispy bacon and plenty of parmesan for that classic risotto richness.
If you love cosy dinners like this, you might also enjoy my easy Thai Pumpkin Soup or this family favourite, slow cooked Chicken and Mushroom Risotto.
A great pumpkin and bacon risotto is all about balance - creamy arborio rice, sweet caramelised pumpkin, salty bacon and a little zing from lemon to lift it all. What makes this recipe extra special is the oven-baked method (yes, no constant stirring!) which means you get that dreamy risotto texture with way less effort.
If you're a fan of hearty, veggie-packed dinners, you'll also love my Pumpkin & Spinach Vegetarian Lasagne or this easy Zucchini and Sweet Potato Slice. Both are perfect for using up those extra veggies in the fridge.
Why You're Going To Love This Recipe
- No-stir risotto method - oven-baked for ease (no standing at the stove!).
- Big on flavour, low on cost - simple ingredients - smoky bacon, sweet pumpkin and cheesy parmesan.
- Family-friendly - mild, comforting and a guaranteed hit with all the family - from fussy toddlers to hungry teens!
- Perfect for meal prep - reheats beautifully for leftovers - lunch the next day.
- Customisable - easy to make vegetarian or gluten-free.
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Pumpkin & Bacon Risotto Ingredients
This budget-friendly Pumpkin & Bacon Risotto is packed full of delicious flavours. You'll find the full list in the recipe card, but here are a few key ingredients worth noting:
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Arborio rice - essential for that creamy risotto texture (don't substitute with regular rice).
- Pumpkin (preferably Butternut) - roasting brings out its natural sweetness and depth of flavour of butternut pumpkin.
- Seasonings (Nan's + garlic & herb) - if you don't have these, a homemade blend of garlic powder, onion powder, paprika, herbs, salt and pepper, and a pinch of sugar works perfectly.
- Vegetable stock and water - stock adds depth and richness to the risotto. If you don't have vegetable stock paste, you can substitute it with 2 teaspoons of vegetable stock powder, or simply use 4 cups of liquid vegetable stock in place of both the water and stock paste.
- Lemon zest - brightens the dish and balances the richness.
- Parmesan - this gives the risotto it's classic Italian flavour and adds a delicious rich flavour to the dish.
- Flaked almonds -a sprinkle of flaked almonds over the top of this pumpkin risotto gives it the perfect crunch.
Variations
- Vegetarian option - simply omit the bacon and add mushrooms or extra zucchini for flavour.
- Gluten-free - the recipe is naturally gluten-free, just double-check your stock and seasonings.
- Extra protein - add shredded chicken or pan-fried chorizo for an extra savoury twist.
- Nut-free - skip the flaked almonds or replace with toasted seeds.
How To Make Pumpkin & Bacon Risotto
Have a delicious family dinner on the table in just an hour!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Roast the veggies - Toss pumpkin and onion with olive oil and half the seasoning, then roast until tender and caramelised.
- Prepare the base - Cook the bacon until golden and crispy, then add grated zucchini, rice, the rest of the seasoning, stock and water to the pan.
- Bring to the boil - Continue to heat, stirring occasionally, until the stock comes to the boil, then transfer everything to a large baking dish.
- Bake the risotto - Cover the dish tightly and bake until the rice is perfectly al dente and the liquid is absorbed.
- Add the goodness - Stir through lemon zest, spinach, butter, parmesan and a squeeze of lemon juice. Fold through the roasted pumpkin and onion.
- Finish and serve - Top with flaked almonds, fresh chopped parsley and extra lemon wedges.
Recipe Tips
Here's a few little tips to make this risotto really shine:
- Use arborio rice only - it's what gives risotto that authentic creamy texture.
- Don't skip roasting the pumpkin - it adds essential flavour and sweetness.
- Make sure your dish is tightly covered when baking to trap moisture.
- Stir gently at the end to avoid breaking up the pumpkin too much.
- Add a splash of extra stock if the risotto looks a little dry after baking.
- Taste before serving and adjust seasoning (especially salt and lemon).
- Storage: Keep leftovers in an airtight container in the fridge for up to 2 days.
- Freezing: Freeze portions for up to 1 month, then thaw and reheat thoroughly (add a splash of stock when reheating to loosen).
Pumpkin & Bacon Risotto FAQ's
This is a prepackaged seasoning that comes with the Bacon & Roast Pumpkin Risotto meal kit from Hello Fresh. If you don't have access to Hello Fresh, you can make your own by adding a pinch of onion powder garlic powder, salt, paprika and sugar.
Sachets of garlic and herb seasoning are provided in the risotto meal kit from Hello Fresh. However, if you don't have access to Hello Fresh, you can make your own by adding a pinch of garlic powder, sugar, salt, pepper, turmeric and parsley.
Yes! Once it's in the oven this method gives you the same creamy result with far less effort.
Yes - any sweet, firm pumpkin (like Kent or Jap) also works well.
It may need a little extra liquid - stir through some warm stock before serving.
Of course, but risotto is at it's best when baked and served immediately. If making ahead, reheat gently with a little extra stock to restore creaminess.
Grana Padano or pecorino are great substitutes, or use a vegetarian hard cheese.
More Rice Recipes
Who doesn't love simple and satisfying family-friendly dinners? Here's a few more reader favourites using rice as a base:
Hello Fresh
This Bacon & Roast Pumpkin Risotto recipe is available from Hello Fresh in their range of home delivered meal kits.
Order your meals via the Hello Fresh website or on their app and have them delivered straight to your door.
With over 20 easy to follow, pre-measured meals to choose from each week, Hello Fresh is a great option for those who would like to take the stress out of meal planning and grocery shopping, all the while saving time and money too!
Using fresh, seasonal ingredients, the Hello Fresh meal kits are the perfect option for easy and delicious customisable family meals.
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Pumpkin & Bacon Risotto
Ingredients
- 2 tbs olive oil
- 2 brown onions
- 1 butternut pumpkin large
- 2 sachets (20g) Nan's seasoning (see notes)
- 2 zucchinis
- 180 g diced bacon
- 2 sachets garlic & herb seasoning (see notes)
- 360 g arborio rice
- 40 g vegetable stock paste (see notes)
- 4 cups water
- ¼ cup fresh parsley chopped
- 1 lemon
- 120 g baby spinach leaves
- 40 g butter
- 120 g parmesan cheese grated
- 20 g flaked almonds
Instructions
- Preheat oven to 200 degrees celsius (fan forced).
- Cut the brown onions into wedges. Cut the butternut pumpkin into bite-sized chunks.
- Place the onion and pumpkin on to a lined oven tray.Drizzle with 1 tbs olive oil, sprinkle with Nan's special seasoning (*see notes) and season with salt and pepper. Toss to coat. Roast until tender, approximately 20-25 minutes.
- While the onion and pumpkin are roasting, grate the zucchini.
- In a large frying pan, heat 1 tbs of olive oil over a high heat. Cook the diced bacon until golden (approximately 4-5 minutes). Add the garlic & herb seasoning, zucchini, arborio rice, vegetable stock and the water. Bring to the boil and then remove from the heat.
- Transfer the risotto to a baking dish. Cover it tightly with foil. Bake until the liquid has absorbed and the rice is 'al dente' (approximately 24-28 minutes).
- While the risotto is baking, roughly chop the parsley. Zest the lemon and then slice into wedges.
- When the risotto is ready, stir through the lemon zest, baby spinach leaves, butter, grated parmesan cheese and a squeeze of lemon juice.
- Gently stir through the roasted onion and pumpkin. Season to taste. Top with the flaked almonds.
- Serve with the chopped parsley and lemon wedges.
Notes
- Use arborio rice only - it's what gives risotto that authentic creamy texture.
- Don't skip roasting the pumpkin - it adds essential flavour and sweetness.
- Vegetable stock paste - substitute this with 2 teaspoons of vegetable stock powder, or use 4 cups of liquid vegetable stock in place of stock paste and water.
- Vegetarian option - simply omit the bacon.
- Make sure your dish is tightly covered when baking to trap moisture.
- Stir gently at the end to avoid breaking up the pumpkin too much.
- Add a splash of extra stock if the risotto looks a little dry after baking.
- Taste before serving and adjust seasoning (especially salt and lemon).
- Storage: Keep leftovers in an airtight container in the fridge for up to 2 days.
- Freezing: Freeze portions for up to 1 month, then thaw and reheat thoroughly (add a splash of stock when reheating to loosen).
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