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RECIPE
9 INGREDIENTS 7 STEPS 40min

Pumpkin Risotto

4.3
3 Ratings
Think Pumpkin Risotto is too hard to make? Think again! 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.
Pumpkin Risotto Recipe | SideChef
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Think Pumpkin Risotto is too hard to make? Think again! 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.
Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
http://www.vincenzosplate.com/
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Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
http://www.vincenzosplate.com/
40min
Total Time
$11.02
Cost Per Serving

Ingredients

Servings
2
US / METRIC
8 2/3 cups
Pumpkins , cubed
3 3/4 cups
1 cup
Pancetta
as needed
Extra-Virgin Olive Oil
4
Rosemary Leaves
1/2
Onion , finely chopped
12 1/2 cups
Vegetable Stock
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Nutrition Per Serving

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CALORIES
2019
FAT
49.0 g
PROTEIN
61.1 g
CARBS
348.8 g

Cooking Instructions

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Step 1
After you have cut the Pancetta (1 cup) into thin, short strips, heat up a frying pan with Extra-Virgin Olive Oil (as needed) and add them in. Let this cook on medium heat for around 10 minutes or until they begin to caramelize and become crispy.
Step 2
Heat up another frying pan and add EVOO and Rosemary Leaves (4) . When the aroma becomes really strong, remove the rosemary and add Onion (1/2) and Sage Leaves (4) . Let this simmer on medium heat until it begins to brown.
Step 3
Add the Pumpkins (8 2/3 cups) to the pan and mix it around with the onion for around 2 minutes. Then, spoon 2 scoops of Vegetable Stock (12 1/2 cups) and mix well. Let this simmer for 10 minutes, or until the pumpkin becomes nice and mushy.
Step 4
Squash the pumpkin down a little more, then grate some Parmesan Cheese (to taste) over the top and mix again. Once this is ready, add the Arborio Rice (3 3/4 cups) and stir it through. Then, begin to ladle the stock in and mix simultaneously.
Step 5
As the liquid disappears, you need to continue to add stock and stir it through. This process will take around 25 minutes in total.
Step 6
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.
Step 7
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. Serve and enjoy!

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Nutrition Per Serving
Calories
2019
% Daily Value*
Fat
49.0 g
63%
Saturated Fat
15.9 g
80%
Trans Fat
0.0 g
--
Cholesterol
56.2 mg
19%
Carbohydrates
348.8 g
127%
Fiber
11.4 g
41%
Sugars
34.3 g
--
Protein
61.1 g
122%
Sodium
4736.6 mg
206%
Vitamin D
--
--
Calcium
158.5 mg
12%
Iron
5.7 mg
32%
Potassium
1753.8 mg
37%
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