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Pumpkin and Pancetta Risotto

Fresh pumpkin with Italian pancetta come together in this risotto for a warm and creamy Fall dish - don't forget to add a good Parmesan cheese for extra goodness!
Course Main Dish
Cuisine California Greek
Keyword dinner, pancetta, pumpkin, risotto
Servings 4
Author Mary Papoulias-Platis

Ingredients

  • 1/3 cup chopped pancetta
  • 2-2 1/2 cups chicken stock
  • 2 large shallots, chopped
  • 1 pound pumpkin or butternut flesh, peeled and cut into 1/2 inch pieces. About 4 cups.
  • 3 tablespoons olive oil
  • 1 cup risotto rice, Arborio
  • ½ cup dry white wine
  • 2 tablespoons mascarpone
  • ¼ cup freshly grated parmesan cheese
  • Salt and freshly ground pepper

Instructions

  1. Heat a dry skillet and fry the pancetta until browned and crisp. Drain and set aside.

  2. Heat the stock in a deep pan and set on simmer.
  3. In a large saucepan, gently saute the shallots and pumpkin in the oil for about 5 minutes.

  4. Stir in the rice and cook for 2 minutes to toast the grains. Pour in the wine and cook until reduced.

  5. Now pour in ¼ fourth of the stock and stir well. Cook gently until the liquid has been absorbed.

  6. Stir in another ladle of stock. Continue cooking and stirring, gradually adding the stock, until the rice is just tender and the risotto is creamy. It should take a total of 15- 20 minutes.

  7. About 2 minutes before the end of the cooking time, stir in the pancetta, mascarpone, and ½ the parmesan cheese.
  8. Check for seasonings, and then serve in bowls, with the remaining cheese.

Recipe Notes

Make this a vegetarian dish by substituting mushrooms and vegetable broth for the pancetta and chicken broth.