Best PUMPKIN RISOTTO RECIPE | Collab with Tabi Eats

By Vincenzo's Plate · 60 min

Ingredients

Instructions

1. Cut the pancetta into thin short strips. Fry in olive oil over medium heat for about 10 minutes, until caramelised and crispy.
2. In another pan, warm olive oil with a couple of rosemary sprigs. Once fragrant, remove the rosemary, then add the onion and sage leaves.
3. Let them simmer over medium heat until the onion starts to brown.
4. Add the pumpkin cubes and stir for 2 to 3 minutes. Add 2 to 4 ladles of stock and mix well.
5. Simmer for 10 to 15 minutes, until the pumpkin is very soft.
6. Mash the pumpkin lightly with a wooden spoon, then grate in some Parmesan and stir.
7. Add the rice and stir to coat. Then ladle in the stock a little at a time, stirring constantly as it is absorbed, for about 25 minutes in total.
8. Taste a spoonful: when the rice is soft, turn off the heat, stir in about half the pancetta and a few pieces of butter until melted.
9. Serve in bowls topped with the remaining pancetta and grated Parmesan.

Summarized from Vincenzo's Plate's video. Watch it for the details.

More recipes with

OnionCheeseRiceParmesan cheesePumpkinPancetta