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SideChef
Recipes
Comfort Food
Pumpkin Risotto
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9 INGREDIENTS • 7 STEPS • 40MINS

Pumpkin Risotto

Recipe

4.6

5 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.
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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.
author_avatar
Vincenzo's Plate
I'm Vincenzo, a food-obsessed Italian living in Australia who cooks traditional Italian meals with family and friends.
http://www.vincenzosplate.com/

40MINS

Total Time

$11.02

Cost Per Serving

Ingredients

Servings
2
us / metric
Pumpkin
8 2/3 cups
Pumpkins, cubed
Arborio Rice
3 3/4 cups
Arborio Rice
Pancetta
1 cup
Pancetta
Extra-Virgin Olive Oil
as needed
Extra-Virgin Olive Oil
Sage Leaves
4
Sage Leaves
Rosemary Leaves
4
Rosemary Leaves
Onion
1/2
Onion, finely chopped
Parmesan Cheese
to taste
Parmesan Cheese
Vegetable Stock
12 1/2 cups
Vegetable Stock

Nutrition Per Serving

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Calories
2019
Fat
49.0 g
Protein
61.1 g
Carbs
348.8 g
Love This Recipe?
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Pumpkin Risotto
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author_avatar
Vincenzo's Plate
I'm Vincenzo, a food-obsessed Italian living in Australia who cooks traditional Italian meals with family and friends.
http://www.vincenzosplate.com/

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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Tags

Comfort Food
Lunch
Shellfish-Free
Dinner
Quick & Easy
Italian
Pumpkin
Halloween
Rice
Vegetables
Thanksgiving
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