Bacon, Pumpkin & Sage Risotto

The inspiration behind this Bacon, Pumpkin & Sage Risotto is the abundance of pumpkins and squash at this time of year. This warming, gutsy dish made with our bacon is a wonderful way of using them to create a deeply satisfying meal.

September 28, 2018
: 4
: 15 min
: 30 min
: 30 min
: Easy

The combination of our dry cured bacon with pumpkin and sage in this risotto makes for a quick but very tasty supper dish.


  • 450g pumpkin or squash, peeled and cut into 1” chunks
  • 200g bacon, chopped
  • 10g sage leaves, chopped
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 1 tbsp olive oil
  • 50g butter
  • 2 garlic cloves, chopped
  • 300g risotto rice (Carnaroli or Arborio)
  • 300ml white wine
  • 1 litre vegetable stock
  • 75g Parmesan cheese
  • ½ tsp sea salt
  • freshly ground pepper
  • Step 1 Cook the pumpkin in boiling water for 8 minutes in a heavy based pan, then drain and put the pumpkin to one side.
  • Step 2 Melt the half the butter and the olive oil in the same heavy based pan and gently fry the onion, celery and bacon for 5 mins. Add the garlic and cook for a further 2 mins. Turn up the heat and add the rice, stirring for a few minutes.
  • Step 3 Pour in the wine and bring to a simmer for a few minutes. Return the pumpkin to the pan, stir in the sage and add the stock a ladle at a time. Stir constantly for about 15 minutes until all the stock has been added.
  • Step 4 Season and stir in half the Parmesan and the remaining butter.
  • Step 5 Remove from the heat and cover the pan. Allow the risotto to rest for 15 mins during which time the risotto becomes even creamier in consistency. Serve with the remaining Parmesan.