Pumpkin Risotto with Spinach and Bacon
This rich and creamy Pumpkin Risotto with Spinach and Bacon is the perfect dish to celebrate fall flavors!
Ingredients
- 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
Instructions
- Place the chopped bacon pieces in a 5 QT Dutch oven or a large pot and bring over medium heat. Cook, stirring occasionally, until crisp. Transfer the bacon pieces to a paper towel-lined plate to drain. Discard the grease from the pot and wipe it clean with a paper towel.
- Pour the broth into a medium saucepan and cover. Bring it over med-low heat on a separate burner and keep warm.
- Place the light butter into the Dutch oven and bring over medium heat. Add the chopped onion and stir. Continue to cook for another 5 minutes until the onions are softened. Add the minced garlic and stir. Cook for another 30-60 seconds until fragrant.
- Add the uncooked rice, salt, pepper, and paprika and stir together with the onions. Cook for another 2-3 minutes, stirring occasionally, to toast the rice a bit. Add the wine and stir to deglaze the bottom of the pot until the wine is absorbed.
- Add ½ cup (or a ladle full) of the warm broth to the rice mixture in the pot and stir until the rice absorbs the broth. Repeat with ½ cup of broth at a time, stirring until absorbed, until all of the broth has been added and absorbed (this will take about 20 minutes).
- Stir in the pumpkin puree and torn spinach until fully combined. Spinach should wilt quickly. Add the ground sage, ground thyme, and shredded Parmesan and stir until the cheese is melted and the ingredients are fully combined. Taste and add additional salt and pepper if desired. Stir in the crumbled bacon and serve.
Notes
WW Points per (1 cup) serving: 8 (SP calculated using the recipe builder on weightwatchers.com)
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Nutrition Information per (1 cup) serving:
274 calories, 41 g carbs, 4 g sugars, 6 g fat, 2 g saturated fat, 12 g protein, 5 g fiber, 726 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
7 per (1 cup) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)
274 calories, 41 g carbs, 4 g sugars, 6 g fat, 2 g saturated fat, 12 g protein, 5 g fiber, 726 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
7 per (1 cup) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)