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Nutrition Facts
Serving Size 398 g
(Approx. 8 Servings)
Amount Per Serving
Calories 350 Calories From Fat 120
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 1210 mg 50%
Total Carbohydrate 49 g 16%
Dietary Fiber 3 g 12%
Sugars 3 g
Protein 11 g
Vitamin A 130% Iron 6%
Vitamin C 25% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pumpkin Risotto
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
8  People


Recipe makes 8 Servings

1/4 cup(s) bacon, chopped and cooked
16 Oz butternut squash, cubed
1/4 cup(s) olive oil, as needed
1/4 cup(s) shallots, minced
1 garlic clove, minced
2 cup(s) arborio rice
8 cup(s) American Pantry Bone Broth
9 .8800 Oz Così Com'è Pumpkin Cream
1 cup(s) Parmesan cheese, grated
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Preheat oven to 400ºF. Then heat a medium sized saucepan to medium-high heat and cook bacon, remove bacon and set aside, reduce heat.
Place squash on a lined sheet and place in oven for 12 minutes or until tender and lightly browned, set aside.
Return the pan to medium heat and add the remaining olive oil, shallots, and garlic to the bacon fat and cook until fragrant, then add in the rice. Continue to cook rice stirring frequently until lightly toasted.
Once the rice is toasted, then add in the bone broth one cup at a time stirring continually until the broth is absorbed. Continue to add the broth a cup at a time until all the broth is used and rice is tender with a slight bite to it.
Remove the from heat and stir in pumpkin cream and Parmesan cheese.
To serve, transfer the risotto to a bowl and place the squash and bacon on top. Serve hot!


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