Pumpkin Risotto with pancetta and parmesan
The recipe of Pumpkin Risotto with Pancetta and Parmesan explained in a simple way.
Pumpkin risotto with pancetta and parmesan is a variant of the classic Italian Pumpkin Risotto. A traditional dish from Northern Italy, in particular, is very popular in the Lombardy region.
The combination of pumpkin and pancetta: two different flavors that create an intriguing mix. The sweet softness of the pumpkin combined with the strong flavor of the pancetta and parmesan makes it a delicate and tasty risotto to serve.
An easy recipe to prepare. The only special care is the choice of ingredients, especially for pumpkin and rice.
The result of the recipe depends on its quality.
So let’s figure out what these ingredients are.
Which rice to make an excellent Pumpkin Risotto.
To make any risottos according to authentic Italian traditions, rice is the fundamental ingredient.
Choose excellent Italian rice rich in starch like “Carnaroli”, “Vialone Nano” or “Arborio”.
To make a real Italian risotto avoid other kinds of rice.
Beware of rice that cook in a few minutes, remember that good rice for risotto needs 15-18 minutes of cooking.
Which kind of pumpkin to choose to make Creamy Pumpkin Risotto with pancetta and parmesan :
I could say, the “Mantuan Pumpkin” also called “Priest’s hat” or the “Marina Di Chioggia” pumpkin. These kinds of pumpkins are grown in Northen Italy mostly in the province of Mantua and are used to prepare many traditional Italian dishes.
Pumpkin Gnocchi, Italian Pumpkin Soups recipes, Risottos, Desserts and also to prepare the filling for fresh pasta as Pumpkin Tortelli and Pumpkin Ravioli.
But working abroad, I no longer have these kinds of pumpkins available. After so many tests, I can say that the pumpkins that are a good alternative to preparing pumpkin risotto with pancetta and parmesan are Kabocha squash, sugar pie pumpkin, winter squash, and butternut squash with orange and compact flesh and with a sweet taste. The last two are suitable also for preparing delicious and creamy pumpkin soup.
Which pancetta to use to make pumpkin risotto?
The recipe calls for the use of flat Italian Pancetta ( cured pork belly ) which I believe you can find easily in any Italian delicatessen.
How to give the right creaminess to Risotto with Pumpkin.
The secret to creamy any kind of risottos ( in Italian called “Mantecatura”) is very simple.
When the risotto is cooked al dente, turn off the heat, add cold butter and Parmesan in the risotto and vigorously stir for one minute with a wooden spoon. The rice will release its starch and will give the right creaminess to your risotto. That’s all!
Now that you’ve discovered many tips and which ingredients to choose, let’s see how to make this easy Pumpkin Risotto recipe.
Follow the complete recipe below step by step, and you will get the best, flavorful and amazing Italian Pumpkin Risotto.
Don forget to bring a bottle of good Barolo wine on the table!
Pumpkin Risotto with Pancetta and Parmesan.
- 600 gr. Pumpkin
- 320 gr. Italian Carnaroli or Arborio Rice
- 1 litre Vegetable Broth
- 1/2 White Onion
- 1 small Rosemary sprig
- 100 ml Dry White Wine
- 100 gr. Diced Italian Flat Pancetta
- 80 gr. Butter
- 80 gr. Grated Parmesan Cheese
- Salt & Pepper
- To prepare pumpkin risotto with pancetta and parmesan: first start by preparing at least a liter of vegetable broth
- Clean the pumpkin by removing the seeds and inner filaments, scraping them off with a spoon.
- Cut it into slices, and remove the skin. You should get about 400 grams of pumpkin flesh. Then cut into small cubes.
- Finely chop the onion and the rosemary needles.
- Melt 20 grams of butter in a saucepan over medium heat, add the chopped onion and let it brown for about a minute, stirring constantly.
- Add the diced pumpkin flesh and flavor for 1 minute, then add chopped rosemary leaves.
- Add a ladle of vegetable broth, season with salt and fresh ground black pepper.
- Lower the heat, lid on and let simmer for about 15-20 minutes, adding more broth if necessary until the pumpkin becomes mushy.
- When the pumpkin is cooked set aside.
- In another saucepan over low heat place 5 grams of butter and a tablespoon of oil.
- Add the pancetta and fry gently until the pancetta is golden brown.
- Then add the rice and toast it for about two minutes, stirring constantly to prevent the rice from burning.
- Pour white wine and let it evaporate.
- When the wine has completely evaporated, add a ladle of broth.
- Add the pumpkin, and another ladle of broth, and cook the rice over medium heat stirring often.
- As soon as the rice begins to dry out, add another ladle of vegetable broth.
- Keep adding more broth, a ladle at a time, when the rice starts to dry out.
- Until it reaches the right consistency.
- It will take about 12-15 minutes.
- When the rice is cooked "al dente" which means firm to the bite, turn off the heat.
- Pour the rest of the butter and the grated parmesan cheese and stir vigorously with a wooden spoon for one minute.
- Let the risotto rest for 1-2 minutes and serve.