Approximate values estimated by AI
Spicy Pumpkin and Pancetta Risotto
65% authentic · Italian Fusion
A creative twist on pumpkin risotto, featuring the savory depth of pancetta and a hint of spice from red pepper flakes, balanced by the sweetness of pumpkin.
Ingredients
- Arborio rice300g
- Pumpkin puree350g
- Chicken broth1.2 liters
- Pancetta100g
- Onion1 small
- Garlic2 cloves
- Dry white wine100ml
- Parmesan cheese70g
- Butter40g
- Fresh rosemary1 sprig
- Red pepper flakes1/4 tsp
- Olive oil1 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Dice the pancetta and cook in a large pan over medium heat until crispy. Remove pancetta and set aside, leaving the rendered fat in the pan.
- 2
Add olive oil and 20g butter to the pan. Add finely chopped onion and cook until softened, about 5 minutes.
- 3
Add minced garlic and red pepper flakes, cook for 1 minute until fragrant.
- 4
Add Arborio rice and toast for 1-2 minutes.
- 5
Deglaze with white wine and stir until absorbed.
- 6
Stir in the pumpkin puree.
- 7
Gradually add warm chicken broth, one ladleful at a time, stirring frequently, until the rice is creamy and al dente (about 18-20 minutes).
- 8
Remove from heat. Stir in the Parmesan cheese, remaining 20g butter, and half of the crispy pancetta. Season with salt and pepper.
- 9
Serve immediately, garnished with the remaining crispy pancetta and a sprig of fresh rosemary.
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