Pumpkin and Sage Risotto with Pancetta
85% автентично · Italian
A flavorful variation of pumpkin risotto, enhanced with crispy pancetta and aromatic fresh sage, offering a savory counterpoint to the sweet pumpkin.
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Съставки
- Arborio rice300g
- Pumpkin puree350g
- Vegetable broth1.2 liters
- Onion1 small
- Garlic1 clove
- Pancetta100g
- Dry white wine100ml
- Parmesan cheese70g
- Butter40g
- Olive oil1 tbsp
- Fresh sage leaves10-12
- Saltto taste
- Black pepperto taste
Стъпки
- 1
Heat the vegetable broth and keep it warm.
- 2
Dice the pancetta into small cubes. Finely chop the onion and mince the garlic.
- 3
In a large pan, heat olive oil over medium heat. Add the pancetta and cook until crispy. Remove pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan.
- 4
Add 20g of butter to the pan with the pancetta fat. Sauté the onion until softened, about 5 minutes.
- 5
Add the minced garlic and cook for 1 minute.
- 6
Add the Arborio rice and toast for 1-2 minutes.
- 7
Pour in the white wine and stir until absorbed.
- 8
Add the pumpkin puree and stir well.
- 9
Begin adding the warm broth, one ladleful at a time, stirring continuously until absorbed. Continue for about 18-20 minutes until rice is al dente.
- 10
Stir in the grated Parmesan cheese, the remaining 20g of butter, and most of the crispy pancetta. Season with salt and pepper.
- 11
Serve immediately, garnished with the remaining crispy pancetta and fresh sage leaves.
