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Pumpkin Risotto with Sage and Pancetta

This pumpkin risotto showcases a creamy, velvety texture achieved through slow addition of warm broth to Arborio rice, infused with sweet pumpkin purée and savory aromatics. Topped with fragrant sage and crispy pancetta, it’s a comforting dish that balances richness with a touch of herbal brightness, finished with a drizzle of olive oil for shimmer.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 liter chicken or vegetable broth keep warm
  • 2 tablespoons butter for sautéing and finishing
  • 1 finely chopped onion yellow or white onion
  • 1 cup Arborio rice starchy rice for creaminess
  • 1 cup pumpkin purée smooth, canned pumpkin
  • 1/4 cup Parmesan cheese freshly grated
  • 2 cloves garlic minced
  • 4 slices pancetta diced and cooked until crispy
  • 4 leaves sage fresh leaves, chopped
  • to taste salt and pepper for seasoning
  • 1 tablespoon olive oil for finishing

Equipment

  • Heavy-bottomed saucepan
  • Ladle
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. Heat the broth in a saucepan over medium heat until simmering, then keep it warm on low.
  2. Melt 1 tablespoon of butter in a large heavy-bottomed pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes, until it becomes soft and fragrant.
  3. Stir in the minced garlic and cook for another minute until fragrant, filling the kitchen with a warm aroma.
  4. Add the Arborio rice to the pan, stirring constantly for 2 minutes until the edges become translucent and the rice starts to toast lightly.
  5. Mix in the pumpkin purée, stirring well to coat every grain, and cook for another minute to warm through.
  6. Begin adding the warm broth, one ladleful at a time, stirring constantly. Wait until most of the liquid is absorbed before adding the next ladleful. Continue this process for about 20 minutes, until the rice is tender but still has a slight bite.
  7. While the risotto cooks, cook the diced pancetta in a separate pan until crispy, then set aside. Chop the fresh sage leaves finely.
  8. Once the risotto is creamy and the rice is al dente, remove it from heat. Stir in the remaining butter, grated Parmesan, chopped sage, and season with salt and pepper to taste.
  9. Transfer the risotto to serving bowls, top with crispy pancetta slices, and drizzle with a splash of olive oil for shine and added flavor.
  10. Serve immediately, enjoying the rich, velvety texture contrasted with crispy pancetta and fragrant herbs.

Notes

For extra depth, add a splash of cream or a pinch of nutmeg. Ensure to stir constantly when adding broth to achieve that signature creamy risotto texture.