Pumpkin Risotto with Pancetta

Pumpkin risotto is a wonderful and comforting meal for the Fall season. I put a modern twist on an Italian classic by cooking my risotto with some crispy pancetta, pumpkin puree and flavors of green onion and fried sage. It is the perfect cozy Autumn dish without feeling too heavy.

What is Risotto?

One of my favorite meals to make is risotto. I have been making various versions for each season using seasonal ingredients and it has been a thing that I look forward to. I started off a couple of years ago just making a basic shrimp risotto, but it came out so delicious and I truly enjoyed making it that I decided to try again with some different ingredients.

Since that day I have published various risotto recipes such as this Butternut Squash Risotto with Goat Cheese and Sausage, a Zucchini Risotto, a Creamy Caprese Risotto, even a Kielbasa Risotto. In the past. risotto was an enigma to me. I always knew really great chefs would make it and I would always see it on menus at fancy restaurants, but I had always heard “risotto is difficult to make” so I never tried to make it.

Well, I tried making it and it came out so good and it was actually so EASY to make. The only thing that is required is stirring every now and then, but other than that it is actually an easy dish to make. My family loves rice, and I love that rice is naturally gluten free. We are not a gluten free family, but being able to make risotto is a great option to create a special meal for gluten free guests.

Step by Step: Pumpkin Risotto

This Pumpkin Risotto with Pancetta recipe starts off by crisping up the pancetta and sage leaves. I buy my pancetta from the grocery store already diced, so I just open up the package and add it to the pan. Cook this mixture until the sage leaves are starting to brown. Remove the leaves from the pan and set them aside to use later. I finished browning the pancetta and then I leave half of it in the pan and remove the other half to use as a topping later.

Then, I start browning my onions and garlic. I cook them until they are translucent and then I add in my arborio rice and white wine. I love adding a splash of wine in my risotto. It really brightens up the flavor. I only really started cooking with wine in the past few years and I remember when I first did it, I was just so amazed at how much more “restaurant quality” my recipes became. Honestly, just a couple of splashes of wine in a stew or risotto completely elevates the flavor.

After about 3 minutes I begin to add my chicken broth. I begin with 2 cups of chicken broth and a good stir. I continue to stir once after 5 minutes until I see that most of my liquid is evaporating. Once the liquid is almost gone, continue adding the broth one cup at a time. You should always wait until the broth has cooked into the rice before you add each cup of broth. You should see that the dish is becoming very creamy. Give it a good stir every few minutes.

Once you add in your last cup of broth, add in your pumpkin puree and a few crumbled sage leaves. The leaves should be crisp and easy to just sprinkle apart with your fingers. Continue to stir and when the liquid has evaporated and your risotto looks creamy, turn off the heat and add freshly grated parmesan cheese.

Add to a large serving bowl, add more freshly grated cheese, and top with crispy pancetta and a couple of sage leaves.

How to make Pumpkin Risotto with Pancetta

INGREDIENTS  

• 1 cup Arborio Rice
• 1 tbsp Salted Butter
• 4 oz Pancetta diced
• 8 Sage Leaves
• 1/2 Yellow Onion finely diced (or 6 green onions)
• 4 cloves Garlic finely minced
• 1/2 cup White Wine chardonnay or sauvignon blanc
• 4 cups Chicken Broth
• 3/4 cup Pumpkin Puree
• 1 cup Freshly Grated Parmesan Cheese or Pecorino
• 1/4 tsp Sea Salt plus more to taste

INSTRUCTIONS 

• Start by crisping up the pancetta and sage leaves in butter on medium heat. Cook until the sage leaves are starting to brown. Then, remove the leaves from the pan and set them aside to use later.
• Finish browning the pancetta. Leave half of the pancetta in the pan and remove the other half to use as a topping later.
• Then, start browning the onions and garlic. Cook them until they are translucent and then add in the arborio rice and white wine.
• After about 3 minutes begin adding the chicken broth. Begin with 2 cups of chicken broth and a good stir. Continue to stir every 5 minutes until most of the liquid is evaporating. Once the liquid is almost gone, continue adding the broth one cup at a time. Wait until the broth has cooked into the rice before adding each cup of broth. The dish should start to look very creamy.
• Once you add in the last cup of broth, add in the pumpkin puree and a few crumbled sage leaves. The leaves should be crisp and easy to just sprinkle apart.
• Continue to stir. Once the liquid has evaporated and the risotto looks creamy, turn off the heat and add freshly grated parmesan cheese.
• Add to a large serving bowl. Then, add more freshly grated cheese, and top with crispy pancetta and a couple of sage leaves.