Lucanian Pumpkin And Pancetta Risotto
Indulge in the flavors of Basilicatan (Lucanian) cuisine with this delicious Lucanian Pumpkin and Pancetta Risotto recipe. The creamy texture of the risotto combined with the savory pancetta and sweet pumpkin creates a delightful dish that is perfect for a cozy night in.
Ingredients
- 1 small pumpkin, peeled and diced
- 200g pancetta, diced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 300g Arborio rice
- 1L chicken or vegetable broth
- 100g Parmesan cheese, grated (or dairy-free alternative)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pan over medium heat. Add the pancetta and cook until crispy. Remove the pancetta from the pan and set aside.
- In the same pan, add the chopped onion and garlic. Sauté until the onion is translucent.
- Add the Arborio rice to the pan and stir to coat the rice with the oil. Cook for 1-2 minutes.
- Add a ladleful of broth to the rice and stir continuously until the liquid is absorbed. Continue adding the broth, one ladleful at a time, stirring constantly, until the rice is creamy and al dente.
- Stir in the diced pumpkin and cooked pancetta. Cook for an additional 5 minutes, adding more broth if needed to reach the desired consistency.
- Remove the risotto from the heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
- Serve the Lucanian Pumpkin and Pancetta Risotto hot, garnished with additional Parmesan cheese if desired.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 30 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 10g
- Fat
- 15g
Supplies
Large pan Wooden spoon Ladle
Tools
Chef's knife Cutting board Grater
Serving suggestions
Serve the Lucanian Pumpkin and Pancetta Risotto as a main course with a side of crusty bread and a green salad.
Tips & tricks
For a vegetarian version, simply omit the pancetta and use vegetable broth instead of chicken broth.
Cost
$15