Pumpkin Risotto

As the weather cools down and pumpkin season is in full swing, there’s no better time to indulge in a rich and creamy Pumpkin Risotto with Pancetta. This recipe combines the comforting flavors of pumpkin, crispy pancetta, and creamy arborio rice, creating a dish that feels like a warm hug in a bowl. Whether you're serving this for a cozy family dinner or impressing guests at a fall gathering, this risotto is sure to be a crowd-pleaser.

The key to making risotto is patience – slowly stirring and adding broth over time creates that creamy, perfect texture everyone loves. Paired with the savory notes of pancetta and sage, this risotto is elevated with the sweetness of pumpkin and a touch of honey, making it a balanced, flavorful meal.

Ingredients:

• ½ lb pancetta, diced

• 1 small shallot, finely diced

• 2 cups bone broth (more if needed)

• 1/2 cup pumpkin puree

• 1 tbsp chopped fresh sage

• Freshly cracked black pepper, to taste

• 1 cup arborio rice

• ½ cup white wine

• 2 tbsp butter

• 1 tbsp honey

• ¾ cup freshly grated parmesan cheese

Directions:

1. Cook the Pancetta: In a large pan, cook the diced pancetta over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pan.

2. Sauté the Shallot: Add the finely diced shallot to the pan and cook until softened, about 2-3 minutes.

3. Toast the Rice: Stir in the arborio rice and cook for 2-3 minutes, letting the rice absorb the pancetta flavors. Pour in the white wine, stirring constantly until it's mostly absorbed.

4. Prepare the Broth and Pumpkin Mixture: In a separate saucepan, gently heat the bone broth and pumpkin puree over medium heat, whisking until the mixture is smooth and well combined. Keep this warm on low heat while you prepare the risotto.

5. Add the Broth to the Rice: Begin adding the warm broth and pumpkin mixture to the rice, one ladle at a time, stirring constantly. Allow the rice to absorb the liquid before adding more. Continue until the rice is creamy and cooked through, about 20 minutes.

6. Finish with Butter and Cheese: Once the risotto is done, remove it from the heat and stir in the butter, parmesan cheese, and crispy pancetta. Season with freshly cracked black pepper and chopped sage. Serve immediately.

Why You'll Love This Dish:

This Pumpkin Risotto is the perfect blend of savory and sweet, with crispy pancetta and creamy parmesan balancing out the subtle sweetness of pumpkin. The addition of sage brings in those classic fall flavors, while the bone broth adds a depth of richness. The result? A hearty, comforting dish that’s like fall in every bite.

Pro Tips:

• Stir continuously while adding the broth for the best creamy texture.

• Using a separate saucepan to warm the pumpkin and broth helps create a smoother, more flavorful risotto.

• Swap pancetta for crispy bacon or omit it for a vegetarian version.

• Use fresh sage for the most fragrant flavor—dried sage just doesn’t have the same impact!

This Pumpkin Risotto is a fall classic that’s sure to become a staple in your kitchen. Cozy up with a bowl of this creamy, dreamy dish and enjoy the flavors of the season!

Disclaimer: The information provided in this recipe is for general informational purposes only and is not intended as medical or dietary advice. Please consult with a healthcare professional if you have any specific dietary needs or health concerns. I am not liable for any adverse reactions, allergies, or other issues that may arise from following this recipe. All recipes should be used at your own risk.