Creamy Pumpkin Risotto with Pancetta, Rosemary, and Parmesan Recipe
This creamy and flavorful Pumpkin Risotto combines savory pancetta, aromatic rosemary, and rich pumpkin puree for a comforting, autumn-inspired dish. The arborio rice is slowly cooked in warm vegetable stock, white wine, and pumpkin until perfectly al dente, finished with butter and Parmesan for a luscious, glossy texture. Ideal as an elegant main course or side dish, this risotto balances savory, sweet, and earthy flavors in every bite.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Ingredients
- 4 ounces pancetta or bacon, finely diced
- 3 garlic cloves, minced
- 1 small sweet onion, minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon fresh rosemary, minced, plus more for garnish
- 1 cup arborio rice
- ½ cup white wine
- 4 cups vegetable stock, warmed
- ½ cup pumpkin puree, homemade or canned
- 4 tablespoons unsalted butter, cold and cubed
- Parmigiano Reggiano, grated, as needed and for serving
Instructions
- Sauté Pancetta: Add the pancetta to a deep skillet or saucepan over medium-high heat. Sauté until crispy, about 5-6 minutes. Remove pancetta and drain on a paper towel-lined plate, leaving the rendered fat in the pan.
- Cook Aromatics: Add the minced onion and garlic to the pan along with kosher salt and black pepper. Sauté for 3-4 minutes, until the onions have softened and are translucent.
- Warm Stock: Meanwhile, place a small saucepan over medium heat and add the vegetable stock. Bring to a gentle simmer and keep warm for gradual addition to the risotto.
- Toast Rice: Add minced rosemary and arborio rice to the onion mixture, stirring frequently until the rice is lightly toasted and fragrant, about 3-5 minutes.
- Deglaze with Wine: Pour in the white wine and stir to deglaze the pan, scraping up any browned bits. Allow the rice to absorb the wine for 1-2 minutes.
- Cook Risotto: Begin adding warmed stock, one ladle at a time, stirring occasionally. Wait to add the next ladle of stock until the previous has been fully absorbed. Continue for 20-25 minutes until the rice is creamy and al dente.
- Add Pumpkin: When one ladle of stock remains, stir in the pumpkin puree along with the last ladle of stock. Cook, stirring, until the mixture thickens but remains slightly loose in consistency, similar to creamy polenta.
- Finish Risotto: Remove from heat and stir in cold cubed butter and a generous handful of grated Parmigiano Reggiano cheese. Stir vigorously until the butter melts and the risotto appears glossy and rich.
- Season and Serve: Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, topped with reserved crispy pancetta, extra fresh rosemary, and more Parmesan cheese.
Notes
- Taste the risotto towards the end of cooking to ensure the rice is cooked perfectly al dente and not overdone.
- The final risotto should be creamy and slightly loose, spreadable on the plate—not thick like mashed potatoes.
- Always use hot stock to avoid interrupting the rice cooking process and maintain consistent texture.
- For a touch of sweetness, add a teaspoon of honey if desired.
- A splash of white wine in the beginning or a dash of sherry vinegar at the end can add balanced acidity if needed.
Keywords: pumpkin risotto, autumn recipe, creamy risotto, vegetarian risotto option without pancetta, Italian dinner, fall recipe, pumpkin puree recipe
