Just in time for Thanksgiving, this flavorful, autumn-inspired risotto was submitted by Nadia! It brings together the rich, savory notes of pancetta with the creamy sweetness of pumpkin puree. Perfectly balanced with the earthy aroma of sage and the comforting texture of Arborio rice, this dish is a cozy celebration of seasonal ingredients.
Whether you're looking for a hearty dinner or a dish to impress at your next gathering, this creamy pumpkin risotto, topped with crispy pancetta and sage, is sure to hit the spot. We hope you enjoy it as much as we did!
1/4 cup olive oil
250 grams pancetta, diced
1/2 white onion, finely chopped
2 large garlic cloves, minced
1.5 cups fresh grated parmesan cheese
6 cups chicken stock
2 cups Arborio rice
1.5 cups pumpkin puree
10 Fresh sage leaves
Prepare the pancetta: Heat 1 tbsp of the olive oil in a large skillet over medium heat. Add the pancetta and cook until it’s crispy and browned, about 5-7 minutes. Remove pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan.
Prepare the fried sage leaves: in a separate frying pan, using 1 tbsp of oil, fry the sage leaves until crispy. Set aside to dry on a paper towel, then chop into small bits
Sauté the aromatics: Add the chopped onion and garlic to the skillet and cook until softened, about 3- 4 minutes
Toast the rice: Stir in the Arborio rice and cook for 2 minutes, allowing the rice to absorb the flavors and begin to toast and brown
Gradually add the stock and pumpkin puree: Turn heat to medium low and Begin adding the chicken stock one ladle at a time, stirring frequently. Alternate with the pumpkin puree after the first 10 minutes of cooking. Wait until each ladle of stock is mostly absorbed before adding the next. Continue this process for 20-25 minutes until the rice is tender but still has a slight bite.
Add the Parmesan: Remove the pan from heat and stir in the grated Parmesan cheese. This will melt into the rice, creating an irresistibly creamy finish.
Serve and garnish: Top the risotto with the crispy pancetta and sage bits for garnish. Serve immediately and enjoy the comforting flavors of fall.
Meet Nadia! She is on a mission is to inspire others to lead a healthy lifestyle and embrace their challenges as an opportunity to grow, learn and lead a vibrant life. Her philosophy centers around nourishing recipes, non-toxic living, and a positive mindset.
Find Nadia on the web:
Have a recipe you think our readers will love?
Submit it to jenn@mybellyhurts.ca
*Please note that recipes must be gluten free.
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