Pumpkin and Pancetta Risotto

Pumpkin and Pancetta Risotto is a rich and comforting Italian dish that beautifully balances the sweetness of pumpkin with the savory depth of pancetta. This creamy risotto is infused with aromatic rosemary and sage, creating a warm and earthy flavor profile. The slow addition of vegetable stock ensures a perfectly velvety texture, while freshly grated Parmesan enhances its umami richness. Traditionally prepared in Northern Italy, risotto is a staple of Italian cuisine, known for its meticulous cooking process that results in a luxurious, creamy consistency. This version highlights the seasonal appeal of pumpkin, making it an ideal dish for autumn and winter gatherings. Whether served as a main course or a sophisticated side, this risotto is a celebration of simple ingredients transformed through careful technique into a dish of pure indulgence.

Ingredients (Makes 6 portions)

Ingredients

1 kg (2.2 lb) pumpkin, cut into small cubes
750 g (3.85 cups) Arborio rice
250 g (8 oz) pancetta, cut into thin strips
3 L (12 cups) fresh vegetable stock (made with onion, carrot, and celery)
2 tbsp extra virgin olive oil (EVOO)
½ onion, finely chopped
50 g (1.75 oz) Parmesan cheese, freshly grated
2 tbsp unsalted butter

For Aromatics

4 fresh sage leaves
2 small sprigs fresh rosemary

Nutrition Information (per 100g)

Calories: 120
Fat: 5
Protein: 4
Carbohydrates: 15
Fiber: 2

Directions

Preparing the Pancetta

1. Heat a frying pan over medium heat and add 1 tablespoon of EVOO. Add the pancetta strips and cook for about 10 minutes, stirring occasionally, until they caramelize and become crispy. Remove from heat and set aside.

Sautéing the Aromatics

2. In a separate large pan, heat the remaining tablespoon of EVOO over medium heat. Add the rosemary sprigs and cook until fragrant, then remove and discard them. Add the chopped onion and sage leaves, sautéing until the onion turns golden brown.

Cooking the Pumpkin

3. Add the pumpkin cubes to the pan with the onion and stir for 2-3 minutes. Gradually ladle in 2-4 scoops of vegetable stock, stirring well. Let the mixture simmer for 10-15 minutes, or until the pumpkin softens completely.

Incorporating the Rice

4. Mash the pumpkin slightly with a wooden spoon, then stir in the grated Parmesan cheese. Add the Arborio rice and mix well. Begin ladling in the vegetable stock, stirring continuously to allow the rice to absorb the liquid.

Cooking the Risotto

5. Continue adding stock gradually, stirring frequently, for about 25 minutes, until the rice is tender and creamy.

Final Touches

6. Chop the crispy pancetta into smaller pieces. Taste the risotto to ensure the rice is fully cooked, then stir in half of the pancetta. Remove the pan from heat and mix in the butter until melted.

Serving

7. Divide the risotto into portions and garnish with the remaining pancetta and additional Parmesan cheese, if desired. Serve immediately.

Cookix's Secrets

Alternative Cooking Method

Try making this risotto in a pressure cooker to reduce cooking time.

Alternative Proteins

Swap pancetta for smoked salmon or grilled shrimp for a seafood twist.

Bold Flavor Enhancements

Add a splash of white wine when sautéing the onions for extra depth.

Cooking Tips

Use warm vegetable stock to maintain the cooking temperature and ensure even absorption by the rice.

Flavor Enhancement

For a deeper flavor, roast the pumpkin cubes before adding them to the risotto.

Healthier Variation

Replace pancetta with sautéed mushrooms for a vegetarian version.

Seasonal Tweaks

Substitute pumpkin with butternut squash for a slightly sweeter flavor.

Texture Tips

Stir frequently but gently to prevent breaking the rice grains while achieving a creamy consistency.

Ask Cookix, your sous-chef