Pumpkin Risotto with Spinach and Bacon
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich and creamy risotto combining arborio rice with roasted pumpkin, crispy bacon, and fresh spinach. The dish has warm fall flavors with sage and thyme, finished with melted Parmesan for depth.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 slices center cut bacon (chopped)
- 5 cups reduced sodium chicken broth
- 1 tablespoon light butter ((I use Land-O-Lakes light butter spread with canola oil))
- 1 medium onion (chopped)
- 2 garlic cloves (minced)
- 1 ½ cups uncooked arborio rice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- ⅓ cup white wine ((can substitute additional broth instead))
- 1 cup canned pumpkin puree
- 3 cups packed torn fresh spinach
- ¼ teaspoon ground sage
- ¼ teaspoon ground thyme
- 2 oz finely shredded Parmesan cheese
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 1090mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 353mg
- Calcium
- 169mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1090MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.