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Pumpkin Risotto Recipe
This pumpkin risotto is creamy, deeply flavorful and perfect for the fall season. Salty pancetta balances the sweetness of pumpkin, while fresh herbs and parmesan cheese create a rich, cozy dish that feels like northern Italy in your own kitchen.
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- skillet
- saucepan
📝 Preparation Steps
1
Add the pancetta to a deep skillet or saucepan over medium high heat. Saute until crispy, about ⏱️ 5-6 minutes. Remove and drain on a paper towel lined plate, leaving the fat in the pan.
2
Add the onion and garlic to the pan along with the salt and pepper. Saute for ⏱️ 3-4 minutes, or until onions have softened.
3
Meanwhile, place a small saucepan on medium heat and add your vegetable stock. Simmer and keep warm while adding to the risotto.
vegetable stock (warmed)4 cups
4
Add the rosemary and rice to the onions, then stir until the rice is toasted, about ⏱️ 3-5 minutes.
fresh rosemary (minced, plus more for garnish)1 tablespoon
5
Add the wine and stir to deglaze the pan. Allow rice to absorb for ⏱️ 1-2 minutes, then add 1-2 ladles of stock and give it a good stir.
6
Continue adding stock, 1 ladle full at a time, while stirring occasionally. Don’t add more stock until the last ladleful has been completely absorbed into the rice. This can take ⏱️ 20-25 minutes.
7
When there is 1 ladle of stock left, add it along with the pumpkin puree, stirring until it thickens, but still has a slightly loose consistency. The rice should be fully cooked through but still al dente.
8
Add the butter and a generous handful of grated parmigiano reggiano cheese. Stir vigorously until the butter has melted in and the risotto looks glossy.
Parmigiano Reggiano (grated, as needed and for serving)
9
Taste and adjust seasoning with more salt and pepper as needed.
10
Serve immediately with a sprinkle of the reserved pancetta, more fresh rosemary and more parmesan cheese!
fresh rosemary (minced, plus more for garnish)1 tablespoon
Nutrition Facts
calories
304 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
2 g
sugar Content
5 g
sodium Content
1148 mg
protein Content
5 g
trans Fat Content
0.3 g
cholesterol Content
33 mg
carbohydrate Content
35 g
saturated Fat Content
7 g
unsaturated Fat Content
7 g
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