This Rich & Creamy Pumpkin Risotto is Easy to Make at Home

This pumpkin risotto is simple enough for a weeknight meal!

This pumpkin risotto is creamy and comforting, simple yet sophisticated. Topped with fresh herbs and crispy pancetta.

Our friend Malia Call shared her recipe and technique with us. Risotto is typically a fancy restaurant dish, but this recipe can and should be made at home. It’s family friendly, easy enough for a busy weeknight, and will become a fall favorite.

Risotto is typically made with arborio rice, but sushi rice is a great substitute (and, more available at your grocery store)!

The pumpkin puree packs in the veggies if you have picky eaters at home! “This is a fun dish to eat because of its beautiful orange color, and you can sneak in this great ingredient!”

Malia said the technique to the perfect risotto is all about timing. Cook it low and slow so the rice can release its starch to create a creamy consistency with the stock. “When developing this recipe, I made a note of how long each addition of stock should take to cook into the rice before adding another ladle full of stock, so you know how to adjust your heat at home,” Malia mentioned.

Top with parmesan, pancetta, and fresh herbs. Pancetta has a slightly stronger pork taste than bacon, but it’s very similar, so you can sub it for some bacon bits in this recipe.

Pumpkin Risotto with Parmesan, Pancetta, and Herbs

INGREDIENTS

• 1 cup canned pumpkin
• 3 1/3 cups low sodium chicken stock
• 4 oz pancetta, small dice
• 1 Tablespoon olive oil
• ¾ cup yellow onion, small dice
• ¾ teaspoon kosher salt (Diamond)
• 1 cup arborio rice or sushi rice
• 1 garlic clove, minced
• 1 Tablespoon butter
• ½ cup grated parmesan cheese
• Chopped chives and parsley for garnish

METHOD

1. In a 4 cup measuring container, add the canned pumpkin and 3 cups chicken stock and combine, set aside.
2. In a large saucepan, heat olive oil and pancetta on medium high heat until pancetta is crispy, about 5 minutes.
3. Remove pancetta from the pan and place on paper towels to remove excess fat and set aside.
4. Return pan to the stove at medium heat, add diced onion and rice, make sure to coat rice and onion in the remaining fat and oil and cook until onions have become more translucent and rice is slightly toasted, about 5 minutes.
5. Add 1/3 cup remaining chicken stock and let absorb, and then add minced garlic, cook for one minute.
6. Slowly add ¾ cup of the pumpkin and chicken stock liquid and stir until a lot of the liquid has evaporated, about 3 minutes. Adding another ¾ cup of the liquid mixture until it has completely absorbed all the liquid. Make sure to take your time, we want to create a creamy texture by slowly adding in the canned pumpkin and chicken stock liquid and by also slowly stirring to allow the starch from the rice to release, in turn creating a creamy texture.
7. Once you have added all of your liquid, check for seasoning, adding more salt and pepper as needed. Garnish with freshly grated parmesan cheese, chopped herbs and the cooked pancetta.

Recipe by Malia Call

Find more from Malia on Instagram, @cookingwithmalia. Malia also teaches cooking classes at Orson Gygi. Find her teaching times on their website, gygi.com.