Roasted Pumpkin Risotto with Pancetta is creamy and delicious and perfect to enjoy all fall and winter long.
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.
Can you use normal rice to make risotto ?
Arborio or carnaroli rice is the traditional rice that’s used. If you use regular rice the dish will not have the creaminess you expect from a risotto. Risotto rice is now readily available at most grocers so if at all possible go for those.
Why do you have to stir risotto?
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. Stirring the Arborio or Carnaroli rice releases it’s starch and that’s what makes a risotto so creamy.
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.
MORE DELICIOUS RISOTTO RECIPES TO TRY
If you’re feeling inspired by this roasted pumpkin risotto recipe, you’ll love these other risotto recipes:
Roasted Pumpkin Risotto with Pancetta
Roasted Pumpkin Risotto with Pancetta is the perfect fall comfort food.
- 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
- kosher salt
- 1/2 cup Parmigiano Reggiano – grated
- 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.
- 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.
- 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.
- 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.
- Remove pan from heat, cover and allow to rest approximately 5 minutes.
- Garnish with crumbled pancetta and additional Parmigiano curls if desired.
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Lundberg Family Farms White Arborio Rice, 32 Ounce
Microplane Zester Grater made in USA stainless steel blade for zesting citrus and grating cheese - plastic handle - black
Lagostina Q5510174 La Risottiera Stainless Steel Risotto Pan Cookware, 4-Quart, Silver
AramediA Wooden Cooking Utensil Olive Wood Risotto Spoon, Stir Spoon with Hole - Handmade and Hand Carved By Bethlehem Artisans near the birthplace of Jesus (12.5" x 2.5" x 0.3")
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Meredith In Sock Monkey Slippers says
Looks so good!
When do you add the pureed pumpkin?
Hi Cathy, the pumpkin puree goes in after the first cup of stock.
I need some of this in my life! Looks so good!
Lora @cakeduchess says
I just love pumpkin risotto (Pumpkin any thing this time of year)-che buon risotto, Paula! xx
The pictures looks amazing. Love the blue napkins 😉
Miss @ Miss in the Kitchen says
This looks like ultimate comfort food! I need a big bowl!!
Rachel Cooks says
Loving this big bowl of fall-time comfort! Yum!
Sommer @ ASpicyPerspective says
Looks delicious, Paula! Creamy and comforting! 🙂
Brenda @ a farmgirl's dabbles says
Absolutely gorgeous dish for fall!
I will eat all the risotto.
Laura (Tutti Dolci) says
I love risotto, what a fabulous fall spin on a classic!
Danny Widener says
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.
I love pumpkin risotto…pancetta sounds like an awesome addition!
Anna @ Crunchy Creamy Sweet says
Fabulous dish!! I need to try my hand in making risotto! Pinned!
Love risotto especially with pumpkin or any type of squash and that pancetta on type is required!
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 (!)
This looks wonderful!
I love all things pumpkin but this recipe holds a special place in the amazing recipe list in my book! The pancetta crumbled over the top of the most delicious risotto was such a great addition! Thanks so much for sharing!
This looks so delicious!
Allyson Zea says
This risotto is right up my alley! I can’t wait to try it again!
This looks AMAZING! Perfect fall dish.
Such a beautiful dish! Perfect for Thanksgiving!
Erin | Dinners,Dishes and Dessert says
This couldn’t look any more perfect!