Pumpkin Risotto with Pancetta and Sage
80% autentično · Italian-inspired
A flavorful variation of pumpkin risotto, enhanced with crispy pancetta and aromatic sage, offering a savory depth to the sweet pumpkin.
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Sastojci
- Arborio rice300g
- Pumpkin puree350g
- Vegetable or chicken broth1 liter
- Onion1 small
- Garlic1 clove
- Pancetta100g
- Fresh sage leaves8-10
- Parmesan cheese50g
- Butter20g
- Olive oil1 tbsp
- Saltto taste
- Black pepperto taste
Koraci
- 1
Dice the pancetta into small cubes.
- 2
Finely chop the onion and garlic.
- 3
In a 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 butter to the pan with the pancetta fat. Sauté the onion until soft, then add garlic and cook for 1 minute.
- 5
Add the Arborio rice and toast for 1-2 minutes.
- 6
Stir in the pumpkin puree and half of the fresh sage leaves (chopped).
- 7
Gradually add warm broth, one ladleful at a time, stirring until absorbed. Cook for about 18-20 minutes until al dente and creamy.
- 8
Remove from heat. Stir in Parmesan cheese. Season with salt and pepper.
- 9
Serve the risotto topped with the crispy pancetta and whole fresh sage leaves.
