Pumpkin-Shiitake Risotto With Pancetta And Pine Nut

Name: Pumpkin-Shiitake Risotto With Pancetta And Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups no-salt-added chicken stock (such as Swanson); 1/2 cup water; Cooking spray; 2 ounces chopped pancetta; 2 cups sliced shiitake mushroom caps; 1 1/2 cups chopped onion; 1 tablespoon minced garlic; 1 cup uncooked Arborio rice; 2 teaspoons chopped fresh sage; 1/2 cup dry white wine; 1/2 teaspoon kosher salt; 1 cup canned pumpkin puree; 2 tablespoons mascarpone cheese; 2 tablespoons chopped fresh chives; 1/4 teaspoon ground red pepper; 2 tablespoons pine nuts, toasted

Servings: persons

3 cups no-salt-added chicken stock (such as Swanson)
1/2 cup water
Cooking spray
2 ounces chopped pancetta
2 cups sliced shiitake mushroom caps
1 1/2 cups chopped onion
1 tablespoon minced garlic
1 cup uncooked Arborio rice
2 teaspoons chopped fresh sage
1/2 cup dry white wine
1/2 teaspoon kosher salt
1 cup canned pumpkin puree
2 tablespoons mascarpone cheese
2 tablespoons chopped fresh chives
1/4 teaspoon ground red pepper
2 tablespoons pine nuts, toasted

1
Bring chicken stock and 1/2 cup water to a simmer in a medium saucepan. Keep warm over low heat. Set aside 1/4 cup of warm stock mixture.
2
Heat a large saucepan over medium heat. Coat pan with cooking spray. Add pancetta; cook 5 minutes or until crisp, stirring frequently. Add mushrooms, onion, and garlic; cook 6 minutes or until tender. Stir in rice and sage; cook 1 minute, stirring frequently. Add wine; cook 30 seconds or until liquid is absorbed. Stir in 1 1/4 cups stock mixture and salt; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock mixture, 3/4 cup at a time, stirring constantly until each portion of stock is absorbed before adding more (about 22 minutes total). Remove from heat; stir in pumpkin, mascarpone, chives, and pepper. Stir in reserved stock mixture as needed until risotto is desired consistency. Spoon 1 cup risotto into each of 4 bowls; sprinkle evenly with pine nuts.

612

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 3 cups no-salt-added chicken stock (such as Swanson), 1/2 cup water, Cooking spray, 2 ounces chopped pancetta, and more.

Yes, Pumpkin-Shiitake Risotto With Pancetta And Pine Nuts falls under the General 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.

That's it — enjoy your meal!

Pumpkin-Shiitake Risotto With Pancetta And Pine Nuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions