pumpkin risotto with pancetta and parmesan
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Pumpkin Risotto with Pancetta and Parmesan.

A tasty variation of the classic and traditional Italian recipe: Pumpkin Risotto with Pancetta and Parmesan.
Course Rice
Cuisine Italian
Keyword Pumpkin Risotto
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 people
Calories 452kcal
Author Authentic Italian Cuisine
Cost $10



  • 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.
    slicing pumpkin with knife
  • Cut it into slices, and remove the skin. You should get about 400 grams of pumpkin flesh. Then cut into small cubes.
    cut pumpkin into dices
  • 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.
    brown onion for risotto
  • Add the diced pumpkin flesh and flavor for 1 minute, then add chopped rosemary leaves.
    cooking pumpkin to make risotto
  • 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.
    mushy pumpkin for risotto
  • 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.
    brown pancetta with butter for risotto
  • Then add the rice and toast it for about two minutes, stirring constantly to prevent the rice from burning.
    toasting rice for risotto
  • 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.
    add pumpkin to risotto
  • 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.
    cooking risotto in a pan
  • 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.
    creaming risotto in a pan
  • Let the risotto rest for 1-2 minutes and serve.



You may not need all the stock, but the right consistency should be loose and creamy.