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.

Lucanian Pumpkin And Pancetta Risotto

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

  1. 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.
  2. In the same pan, add the chopped onion and garlic. Sauté until the onion is translucent.
  3. Add the Arborio rice to the pan and stir to coat the rice with the oil. Cook for 1-2 minutes.
  4. 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.
  5. Stir in the diced pumpkin and cooked pancetta. Cook for an additional 5 minutes, adding more broth if needed to reach the desired consistency.
  6. Remove the risotto from the heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
  7. 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