Pumpkin and pancetta risotto Pumpkin risotto

A great classic of Lombard cuisine, pumpkin risotto, proposed in a recipe that combines the sweetness of pumpkin with the more intense flavor of pancetta. The result is the risotto with pumpkin and bacon, a rich and tasty first course, quite simple to make.

Ingrediants

  • 280 g of Carnaroli rice
  • 500 g of pumpkin
  • 200 g of stretched bacon in one or two slices
  • 1 shallot or 1 small onion
  • ½ glass of white wine
  • 1 liter of vegetable broth
  • 30 g of butter
  • 40 g of grated Parmesan cheese
  • extra virgin olive oil
  • salt
  • black pepper

The pumpkin and pancetta risotto is a rich and tasty first course to be enjoyed with the family, perfect to end the season with a flourish of this wonderful and versatile cucurbitacea, the pumpkin.

The recipe process is a lot simple and traditional: after having toasted the rice, it is blended with white wine and cooked with vegetable broth. There pumpkin it is combined in a puree with part of the bacon cut into cubes. The rice must remain to the wave in order to emphasize the delicious contrast with the strips of crispy bacon additions to the single dish.

We find the happy combination between the sweetness from the pumpkin and the flavor intense from the bacon also in the tasty Penne with pumpkin or in the more elaborate Pumpkin soup with porcini mushrooms, chestnuts and crispy bacon.

Of the pumpkin risotto you can try other variations: from the easiest recipe of all, the Pumpkin Risotto with Thermomix, to the super tasty Pumpkin and Sausage Risotto to the creative Risotto with Pumpkin, Beer and Licorice.

OTHER TASTY RECIPES: Risotto with asparagus and pancetta, Risotto all’amatriciana, Risotto with pumpkin and prawns

How to prepare: Pumpkin and pancetta risotto

Easy Execution Preparation Time 15 min Cooking Time 40 min Servings 4

How to prepare: Pumpkin and pancetta risotto

Preparation Pumpkin and pancetta risotto - Phase 1

Preparation Pumpkin and pancetta risotto - Phase 1

Start preparing a vegetable broth of carrots, onion and celery that you will need for cooking the pumpkin and pancetta risotto. Cut two thirds of the bacon into cubes and the remaining amount into thin strips. Chop the shallot and put it in a non-stick pan with 2 tablespoons of oil and the diced bacon.

Preparation Pumpkin and pancetta risotto - Phase 2

Preparation Pumpkin and pancetta risotto - Phase 2

Simmer gently by adding a ladle of boiling broth. When the shallot has become transparent, add the peeled and diced pumpkin and cook for 10 minutes, stirring occasionally. Add if you need more hot broth. When it has softened, mash it with a fork to reduce it to a puree.

Preparation Pumpkin and pancetta risotto - Phase 3

Preparation Pumpkin and pancetta risotto - Phase 3

Toast the rice in a saucepan with a drizzle of oil, stirring constantly with a wooden spoon for 2-3 minutes. Wet it with the wine and let it evaporate. Add the pureed pumpkin, cook the risotto as usual, adding a little broth at a time as the previous one is absorbed.

Preparation Pumpkin and pancetta risotto - Phase 4

Preparation Pumpkin and pancetta risotto - Phase 4

When cooked, turn off the heat, add the butter and grated Parmesan cheese, stir for a minute, cover and let it rest for 2 minutes. Brown the bacon strips in a pan until crispy.

Preparation of Pumpkin and pancetta risotto - Phase 5

Divide the rice into individual plates and finish with a few strips of bacon. Complete with ground pepper and immediately serve the pumpkin and pancetta risotto.

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