Pumpkin Risotto
This pumpkin risotto recipe is creamy, deeply flavorful and perfect for the fall season. Salty pancetta balances the sweetness of pumpkin, while fresh herbs and parmesan cheese create a rich, cozy dish that feels like northern Italy in your own kitchen.
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You Will Love this Pumpkin and Pancetta Risotto
This creamy pumpkin risotto is one of my favorite recipes to make every fall when I want something warm, cozy and seasonal. I love the way the crispy pancetta mingles with the sweet pumpkin and earthy rosemary for a delicious entree or side dish that strikes just the right balance of flavors.
In Italy, this dish is known as risotto alla zucca, a traditional seasonal pumpkin risotto from the north. It's typically made with short grain rice like arborio, carnaroli or vialone nano, cooked slowly with stock until it reaches the perfect risotto texture: creamy, slightly loose and al dente.
If this is your first time making risotto, don't be intimidated. I'll walk you through all of the key details you need to know, along with all of my best tips and tricks to make sure your risotto is absolutely perfect!
The result is one of the most comforting savory pumpkin dishes you can make during this time of the year!
Want more great pumpkin recipes? Try this rustic brown butter pumpkin galette, a cozy oatmeal pumpkin dutch baby pancake, or crunchy brined and roasted pumpkin seeds.
Why This Recipe Works
- Pancetta adds salty depth to contrast the sweet pumpkin.
- Adding hot stock gradually creates a creamy consistency while keeping the rice al dente.
- Easily adaptable with different rice varieties, herbs or cured meats.
- Rooted in traditional risotto alla zucca from northern Italy.
- Perfect for fall when pumpkins and winter squash are at their peak.
Pumpkin Risotto Recipe Ingredients
Arborio rice - This classic risotto rice has a high starch content that creates a creamy texture. You can also use carnaroli rice or vialone nano rice for equally delicious results. Avoid long-grain rice, which won't release enough starch. Learn more about Italian rice and grains in my post.
Pancetta - Italian cured pork that crisps up beautifully and renders flavorful fat. If you don't have pancetta, smoky American bacon works well and adds a nice smokiness to the dish. Explore more option of Italian cured meats.
Pumpkin - I like using a can of pumpkin for ease, but if you have homemade pumpkin puree or winter squash puree like butternut squash, it will be even more delicious. I like to add a little bit of honey if the pumpkin puree is lacking sweetness, as canned puree often is.
Herbs - Rosemary is my favorite, but you can swap in fresh thyme or fresh sage. Dried herbs don't really work here, stick to fresh.
Parmesan cheese - Always use freshly grated Parmigiano Reggiano for the best results. It adds a salty, nutty flavor that pairs beautifully with the pumpkin and pancetta.
Butter - Use cold butter towards the end of cooking so that it melts slowly into the rice and creates a glossy, creamy risotto. For an extra rich and creamy risotto, substitute mascarpone cheese instead!
Stock - Warm vegetable stock or a really good chicken stock is ideal, but boxed or canned vegetable or chicken broth works too. Always keep it hot in a small pan so the rice cooks evenly.
Salt - I use Diamond Crystal Kosher salt, which is less salty than other brands. You may need to adjust to taste.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large skillet or deep saucepan
- Small saucepan
- Wooden spoon
- Ladle
- Sharp knife
- Baking tray (if roasting fresh pumpkin)
- Dutch oven (optional)
How to Make Risotto with Pumpkin
- Add the pancetta to a large skillet or deep saucepan over medium-high heat. Sauté until crispy, about 5-6 minutes. Remove and drain on a paper towel-lined plate, leaving the fat in the pan.
- Add the onion and garlic to the hot pan with a pinch of salt and black pepper. Sauté over medium heat for 3-4 minutes, or until onions are softened.
- Meanwhile, place a small pan over medium-low heat and warm your vegetable stock. Keep it at a gentle simmer while adding to the risotto.
- Add the rosemary and risotto rice to the onions. Stir with a wooden spoon until the grains are lightly toasted, about 3-5 minutes.
- Deglaze the bottom of the pan with white wine and stir until absorbed, about 1-2 minutes. Then add 1-2 ladles of hot stock and stir well.
- Continue adding cups of broth, one ladle at a time, stirring occasionally. Wait until the stock is absorbed before adding more. This step takes about 20-25 minutes.
Pro Tip: Stir often, but not constantly, to release starch without breaking the grains. This is the best way to achieve a creamy texture.
- When there's about one ladle of stock left, add it along with the can of pumpkin. Stir until combined, keeping a slightly loose, creamy consistency. The rice should be al dente.
- Stir in a little butter and a generous handful of parmesan cheese until melted and glossy.
- Taste and adjust seasoning with more salt, pepper, or lemon juice.
- Serve immediately topped with the reserved pancetta, fresh parsley or fried sage leaves, and more parmesan cheese.
Tips for this Pumpkin Risotto
- Taste the risotto toward the end of cooking to avoid over or undercooked rice.
- The finished dish should be al dente with just a slight chew.
- The final mixture should be slightly loose and spread on the plate, like the consistency of creamy polenta or grits, not mound like mashed potatoes.
- Always use hot stock. Adding cold liquid interrupts the cooking process.
- Add a teaspoon of honey to add a touch of sweetness for balance if needed.
- Add some white wine in the beginning or a dash of sherry vinegar at the end for some acidity if needed.
Variations
- Try crispy sage instead of rosemary for a fragrant finish.
- Use 1 or 2 shallots instead of the onion for a sweeter, more pronounced flavor.
- Swap pancetta for crispy bacon or omit for a vegetarian option.
- Add caramelized onions for extra sweetness or roasted mushrooms for texture.
- Stir in chopped pumpkin, like calabaza, or butternut squash cubes for more texture.
- Top roasted pumpkin seeds or these rosemary maple candied pecans for added crunch.
How to Serve Pumpkin Risotto
This easy pumpkin risotto makes a delicious dish on its own but pairs beautifully with a few sides.
It's incredible topped with a few buttery seared scallops to add richness and a little protein, and it also makes a beautiful side for pan seared filet mignon with bordelaise sauce.
I love it with a simple, crisp arugula salad with parmesan and pine nuts or mixed greens tossed with homemade balsamic vinaigrette. For heartier greens, try my kale caesar salad.
Don't forget to serve with some crusty bread or fluffy homemade focaccia to "scarpetta" every last bit!
Storing Pumpkin and Pancetta Risotto
Store leftover risotto in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a small pan over medium heat with a splash of hot stock, chicken broth, or even water to bring back the creamy consistency. Avoid microwaving if possible, as it can dry out the rice.
This recipe is best enjoyed fresh, but leftovers can be shaped into patties and fried golden brown to make risotto cakes!
FAQs
No. Long grain rice or regular rice doesn't have the extra starch needed for the creamy texture. The best types of rice to use are arborio, carnaroli or vialone nano rice.
Add a little bit more hot stock or broth at the end to loosen it back to a creamy consistency.
Yes, chicken stock or broth works well and adds more depth. Just keep it hot in a small saucepan.
Risotto doesn't freeze well because the rice becomes mushy. It's best to make it fresh and reheat leftovers within a few days.
Yes, it's even better with fresh pumpkin or winter squash. You will need to cook the pumpkin and process it first, before adding it at the end. If you have leftover cooked pumpkin you can make other savory pumpkin recipes like soup or desserts like pie.
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Pumpkin Risotto Recipe
Ingredients
- 4 ounces pancetta or bacon finely diced
- 3 garlic cloves minced
- 1 small sweet onion minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon fresh rosemary minced, plus more for garnish
- 1 cup arborio rice
- ½ cup white wine
- 4 cups vegetable stock warmed
- ½ cup pumpkin puree homemade or canned
- 4 tablespoons unsalted butter cold, cubed
- Parmigiano Reggiano grated, as needed and for serving
Instructions
- Add the pancetta to a deep skillet or saucepan over medium high heat. Saute until crispy, about 5-6 minutes. Remove and drain on a paper towel lined plate, leaving the fat in the pan.
- Add the onion and garlic to the pan along with the salt and pepper. Saute for 3-4 minutes, or until onions have softened.
- Meanwhile, place a small saucepan on medium heat and add your vegetable stock. Simmer and keep warm while adding to the risotto.
- Add the rosemary and rice to the onions, then stir until the rice is toasted, about 3-5 minutes.
- Add the wine and stir to deglaze the pan. Allow rice to absorb for 1-2 minutes, then add 1-2 ladles of stock and give it a good stir.
- Continue adding stock, 1 ladle full at a time, while stirring occasionally. Don't add more stock until the last ladleful has been completely absorbed into the rice. This can take 20-25 minutes.
- When there is 1 ladle of stock left, add it along with the pumpkin puree, stirring until it thickens, but still has a slightly loose consistency. The rice should be fully cooked through but still al dente.
- Add the butter and a generous handful of grated parmigiano reggiano cheese. Stir vigorously until the butter has melted in and the risotto looks glossy.
- Taste and adjust seasoning with more salt and pepper as needed.
- Serve immediately with a sprinkle of the reserved pancetta, more fresh rosemary and more parmesan cheese!
Notes
- Taste the risotto toward the end of cooking to avoid over or undercooked rice.
- The finished dish should be al dente with just a slight chew.
- The final mixture should be slightly loose and spread on the plate, like the consistency of creamy polenta or grits, not mound like mashed potatoes.
- Always use hot stock. Adding cold liquid interrupts the cooking process.
- Add a teaspoon of honey to add a touch of sweetness for balance if needed.
- Add some white wine in the beginning or a dash of sherry vinegar at the end for some acidity if needed.
