Pumpkin Risotto

Pumpkin Risotto

Time: 35 mins


  • 1/2 cup butter
  • 1 large onion, chopped
  • 1 tablespoon minced fresh garlic (optional)
  • 1/2 lb pancetta, diced (can use chopped bacon, but pancetta is better)
  • 1 tablespoon grated lemon zest
  • 1/2 lemon, juice of
  • 2 cups arborio rice (use only aborio rice for this!)
  • 3 1/2 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 1/2 teaspoon rubbed dried sage
  • 1/4 cup chopped fresh parsley
  • 1 cup grated parmesan cheese


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

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