Roasted Pumpkin Risotto with Pancetta

Roasted Pumpkin Risotto with Pancetta

Pumpkin palooza is continuing this week on the blog. We’ve taken our  Roasted Pumpkin from earlier in the week, pureed it and used it to make a creamy and decadent Roasted Pumpkin Risotto with Pancetta.  Yes pumpkin puree is simply roasted pumpkin that you puree. Nothing complicated about it. In fact you might consider doubling up on the roasting so you have it on hand to use throughout the week for several dishes.

Roasted Pumpkin Risotto with Pancetta

Risotto has a bad reputation of being temperamental. It does require attention but it’s well worth it in the end. I’m one of those people that actually likes the stirring associated with risotto. Call me crazy. There’s something magical to me about watching the rice transform from tiny orbs of grain into a creamy and luscious spoonful of bliss right before your eyes. Now who’s ready for a bowl or two?

TIP: I used our Homemade Chicken Stock that I froze and have gobs of on hand (it’s a good thing I highly recommend it), if you want this risotto to be vegetarian simply use a vegetable stock in its place. Looking to make it even creamier? Drop in a dollop or two of Mascarpone cheese or fresh mozzarella.

Baci!
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Roasted Pumpkin Risotto with Pancetta

Total Time 0:00

Ingredients

  • 4 strips pancetta
  • 5 tablespoons unsalted butter – divided
  • 1/2 onion – minced
  • 2 cups arborio rice
  • 1 cup dry white wine
  • 4-6 cups stock
  • 1 cup pureed roasted pumpkin
  • salt
  • 1/2 cup Parmigiano Reggiano – grated

Instructions

  1. Place pancetta into a non-stick skillet over medium heat and cook until crispy. Transfer to a plate lined with paper towels and set aside.
  2. Into a heavy bottom saucepan, melt 2 tablespoons butter over medium heat. Add onions. Stir to combine and saute until translucent. Add rice and with a wooden spoon or wooden paddle stir constantly to coat the rice with the butter/onion mixture. Add wine and cook until wine has evaporated.
  3. Reduce heat to low add 1 cup/ladle of broth. Continually stir. Add pureed pumpkin. Once the broth has reduced add an additional ladle of broth. Continue this process until rice is cooked approximately 30 minutes.
  4. Approximately 5 minutes before cooking is finished add in remaining 3 tablespoons of butter. Stir to combine. Add Parmigiano Reggiano. Stir to combine. Check for seasoning and adjust if necessary.
  5. Remove pan from heat, cover and allow to rest approximately 5 minutes.
  6. Garnish with crumbled pancetta and additional Parmigiano curls if desired.

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18 Comments

  1. 2

    Looks so good!

  2. 3
    Cathy /

    When do you add the pureed pumpkin?

  3. 4

    I need some of this in my life! Looks so good!

  4. 5
    Lora @cakeduchess /

    I just love pumpkin risotto (Pumpkin any thing this time of year)-che buon risotto, Paula! xx

  5. 6

    The pictures looks amazing. Love the blue napkins 😉

  6. 7

    This looks like ultimate comfort food! I need a big bowl!!

  7. 8

    Loving this big bowl of fall-time comfort! Yum!

  8. 9

    Looks delicious, Paula! Creamy and comforting! 🙂

  9. 10

    Absolutely gorgeous dish for fall!

  10. 11

    I will eat all the risotto.

  11. 12

    I love risotto, what a fabulous fall spin on a classic!

  12. 13
    Danny Widener /

    As a chef I love looking at different recepies for inspiration. I highly recommend. You can also par cook (cook 80%). Add the pumpkin puree w/ chicken stock at the end to finish to your liking.

  13. 14

    I love pumpkin risotto…pancetta sounds like an awesome addition!

  14. 15

    Fabulous dish!! I need to try my hand in making risotto! Pinned!

  15. 16

    Love risotto especially with pumpkin or any type of squash and that pancetta on type is required!

  16. 17

    You temptress! I say this because I just made risotto yesterday…and maybe we’ll be seeing this, this week! Adding in pumpkin is too tempting because = fall (!)

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