Pumpkin and Pancetta Risotto Recipe

Name: Pumpkin and Pancetta Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1/3 cup chopped pancetta; 2 to 2 1/2 cups light chicken stock; 2 large shallots, chopped; 1 pound pumpkin flesh, cut into 1/2-inch cubes (about 4 cups); 3 tablespoons olive oil; Scant 1 cup risotto (Carnaroli, Arborio, or Vialone Nano); 1/2 cup dry white wine; 2 tablespoons mascarpone; 1/4 cup freshly grated Parmesan; Sea salt and freshly ground black pepper

Servings: persons

1/3 cup chopped pancetta
2 to 2 1/2 cups light chicken stock
2 large shallots, chopped
1 pound pumpkin flesh, cut into 1/2-inch cubes (about 4 cups)
3 tablespoons olive oil
Scant 1 cup risotto (Carnaroli, Arborio, or Vialone Nano)
1/2 cup dry white wine
2 tablespoons mascarpone
1/4 cup freshly grated Parmesan
Sea salt and freshly ground black pepper

1
Heat a dry non-stick frying pan and, when hot, fry the pancetta until browned and crisp.
2
Drain and set aside.
3
Heat the stock to a gentle simmer in a saucepan.
4
In a large saucepan, gently saute the shallots and pumpkin in the oil for about 5 minutes.
5
Stir in the rice and cook for a further 2 minutes to toast the grains.
6
Pour in the wine and cook until reduced right down.
7
Now pour in one-fourth of the stock and stir well.
8
Cook gently until the liquid has been absorbed, then stir in another ladleful of stock.
9
Continue cooking and stirring, gradually adding the stock, until the rice grains are just tender and the risotto is creamy.
10
The whole process should take about 15 minutes.
11
About 2 minutes before the end of cooking, stir in the pancetta, mascarpone, and half the Parmesan.
12
Check the seasoning, then serve in warm bowls, sprinkled with the remaining Parmesan.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/3 cup chopped pancetta, 2 to 2 1/2 cups light chicken stock, 2 large shallots, chopped, 1 pound pumpkin flesh, cut into 1/2-inch cubes (about 4 cups), and more.

Yes, Pumpkin and Pancetta Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin and Pancetta Risotto

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