Pumpkin Risotto Recipe

Name: Pumpkin Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup butter; 1 large onion, chopped; 1 tablespoon minced fresh garlic (optional); 12 lb pancetta, diced (can use chopped bacon, but pancetta is better); 1 tablespoon grated lemon zest; 12 lemon, juice of; 2 cups arborio rice (use only aborio rice for this!); 3 ½ cups chicken broth (you might use less for the risotto, make certain that it is simmering on top of stove to add to the); 1 (28 ounce) can pumpkin puree; 6 fresh sage leaves or ½ teaspoon rubbed dried sage; ¼ cup chopped fresh parsley; 1 cup grated parmesan cheese

Servings: persons

½ cup butter
1 large onion, chopped
1 tablespoon minced fresh garlic (optional)
12 lb pancetta, diced (can use chopped bacon, but pancetta is better)
1 tablespoon grated lemon zest
12 lemon, juice of
2 cups arborio rice (use only aborio rice for this!)
3 ½ cups chicken broth (you might use less for the risotto, make certain that it is simmering on top of stove to add to the)
1 (28 ounce) can pumpkin puree
6 fresh sage leaves or ½ teaspoon rubbed dried sage
¼ cup chopped fresh parsley
1 cup grated parmesan cheese

1
In a large skillet, heat 1/4 cup butter.
2
Add in onions, and slowly carmelize.
3
When onions are browned, add in pancetta and cook until the fat is released.
4
Add in the garlic (if using) and cook for another 1 minute.
5
Add in the lemon zest; saute for 1 minute.
6
Add in the rice and stir constantly until it absorbs all of the fat, and any liquid.
7
Add in 1 cup of the simmering chicken broth; stir until it is absorbed.
8
Add half of the pumpkin puree and stir until any liquid is absorbed.
9
Add in another cup of stock and the remaining pumpkin and repeat process.
10
Add in the lemon juice, sage and parsley, and continue with the broth until the rice is al dente.
11
Stir in the cheese and remaining butter; mix until well combined.

1100

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 12 ingredients. The key ingredients include: ½ cup butter, 1 large onion, chopped, 1 tablespoon minced fresh garlic (optional), 12 lb pancetta, diced (can use chopped bacon, but pancetta is better), and more.

Yes, Pumpkin Risotto falls under the Soups & Stews 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 Risotto

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