This Pumpkin Risotto is creamy, light and with a scrumptious punch of pancetta, it’s a whole new take on the traditional version. Vegetarian? Leave out the pancetta and this recipe is still guaranteed to be FULL of flavour.
Are you looking for a pumpkin recipe that will blow your mind? Here it is the most delicious pumpkin risotto recipe ever.
- Prep Time Minutes
- Cook Time Minutes
- 1kilo (2.20 of lb) pumpkin (cut into small cubes)
- 750 Arborio rice (3.85 cup US)
- 250g (8oz) Pancetta
- Fresh sage leaves
- Fresh rosemary leaves
- ½ onion (chopped into small pieces)
- Parmesan cheese
- 3L (12 cups) fresh vegetable stock (STOCK: Onion, carrot, celery)
- 1 x large non-stick saucepan
- After you have cut the pancetta into thin, short strips, heat up a fry pan with EVOO and add them in. Let this cook on a medium heat for around ten minutes or until they begin to caramelize and become crispy.
- Heat up another fry pan and add EVOO and a couple of small branches of rosemary. When the aroma becomes really strong, remove the rosemary and add the onion and sage leaves.
- Let this simmer on a medium heat until it begins to brown.
- Add the pumpkin to the pan and mix it around with the onion for around 2-3 minutes. Then, using a ladle, spoon 2 – 4 scoops of stock and mix well.
- Let this simmer for 10-15 minutes, or until the pumpkin becomes nice and mushy.
- Squash the pumpkin down a little more using a wooden spoon then grate some fresh parmesan cheese over the top and mix again.
- Once this is ready, add the rice and stir it through. Then, begin to ladle the stock in and mix simultaneously.
- As the liquid disappears, you need to continue to add stock and then stir it through. This process will take around 25 minutes in total.
VINCENZO’S PLATE TIP: This is one recipe you can’t walk away from! It is really important to stay next to the pan and stir it as much as you can – slowly – so that the stock helps the rice to cook through and none of it stays hard.
- At this point, chop up the pancetta into smaller pieces then scoop up a small amount of the pumpkin risotto and taste it – if it’s nice and soft, the pumpkin risotto is ready and you can add around half of the pancetta and stir it through.
- Now switch off the heat and add a few pieces of butter, mixing them through as they quickly melt thanks to the heat which is still in the pan.
- Remove the pan from the stove and serve.
HOW TO SERVE:
- Spoon a generous portion of the pumpkin risotto in to a plate, sprinkle some additional pancetta cubes on top along with freshly grated parmesan cheese (as usual, as much or as little as you like).
E ora si mangia, Vincenzo’s Plate…Enjoy!