Description

This creamy pumpkin risotto combines sweet roasted pumpkin purée with rich arborio rice, Parmesan cheese, and warm spices. Topped with crispy pancetta and fresh herbs, it’s the ultimate cozy fall dish perfect for dinner or as a refined side.

Ingredients

Units Scale

1 tablespoon olive oil
1 tablespoon butter
1 small yellow onion, finely chopped
2 garlic cloves, minced
1 cup arborio rice
1/3 cup dry white wine
3 cups chicken or vegetable broth, warmed
3/4 cup pumpkin purée (not pumpkin pie filling)
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1/2 cup grated Parmesan cheese
Salt and black pepper to taste
1/3 cup diced pancetta (or bacon), cooked until crisp
Fresh thyme leaves and extra Parmesan, for garnish

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Instructions

In a saucepan, heat olive oil and butter over medium heat. Add onion and sauté until translucent, about 3–4 minutes.
Stir in garlic and arborio rice; cook for 1–2 minutes until rice is lightly toasted.
Pour in the white wine and stir until completely absorbed.
Add warm broth 1/2 cup at a time, stirring constantly and allowing the liquid to absorb before adding more.
After about 15 minutes, stir in pumpkin purée, dried thyme, and nutmeg. Continue cooking and stirring until rice is creamy and tender, about 20–25 minutes total.
Stir in Parmesan cheese and season with salt and black pepper to taste.
Serve warm, topped with crispy pancetta, extra Parmesan, and a sprinkle of fresh thyme.

Notes

Use vegetable broth and omit pancetta for a vegetarian version.
Substitute butternut squash purée if pumpkin isn’t available.
Best served immediately as risotto thickens upon cooling.

Nutrition

Serving Size: 1 serving
Calories: 410
Sugar: 4g
Sodium: 580mg
Fat: 17g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 13g
Cholesterol: 30mg