Creamy, rich, pumpkin flavored-risotto with Parmesan, fresh thyme and crisped pancetta.
Prep Time15 minutesmins
Cook Time45 minutesmins
Servings: 4
Ingredients
1c.diced pancetta
1/4c.water
2tbsp.extra-virgin olive oil
1c.diced yellow onion
2clovesgarlicpeeled and minced
1 1/2c.Arborio rice
1/2c.dry white wine
5-6c.hot chicken or vegetable stock
1 1/2c.canned pumpkin puree
1/2c.grated Parmesan cheese
2tbsp.unsalted butter
1 1/2tbsp.fresh minced thyme leaves
Kosher salt and freshly ground black pepperto taste
Instructions
Place pancetta and water in a large skillet over medium heat. Cook for 7-9 minutes until the fat is rendered, water evaporates, and pancetta crisps in the fat. Remove and place the pancetta on a paper-towel-line plate.
Pour off fat, retaining 1 tablespoon. Let the pan cool for a few minutes. Wipe out any dark bits from in the pan. Add the 1 tbsp. of pancetta fat, olive oil, and onion. Saute for 5 minutes. Add garlic and saute for 1 minute.
Add rice and cook, stirring often, for 2 minutes. Add wine and continue stirring until almost all wine has been absorbed, about 5 minutes.
Reduce heat to medium-low. Add the stock a ladle at a time, stirring frequently until each ladle is absorbed. Continue stirring and adding stock until stock is used up and rice is tender. Total cooking time should be about 20-25 minutes. Turn the heat off.
Stir in pumpkin, cheese, butter, and half of the thyme and pancetta. Taste, and then season with salt and pepper. Top individual servings with remaining pancetta, thyme and additional Parmesan, if desired.