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RECIPE
9 INGREDIENTS4 STEPS40min

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
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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Fulfilled by
Vincenzo's Plate
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

US / METRIC
Servings:
2
Serves 2
8 2/3 cups
Pumpkins , cubed
3 3/4 cups
1 cup
Pancetta
to taste
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 fry pan with Extra-Virgin Olive Oil (to taste) 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 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 a medium heat until it begins to brown.
Step 2
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. 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 3
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.
Step 4
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. 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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