Risotto with Pumpkin and pancetta

Risotto with Pumpkin and pancetta

Risotto with Pumpkin and Pancetta

Beautiful recipe from the TV series 'Cook like an Italian' by Essteele's ambassador Silvia Colloca.

Serves 4


  • 2 chicken stock
  • 100 g of pancetta cut into small cubes
  • 60g butter, diced
  • 2 tablespoons extra virgin olive oil
  • 1 small brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1/4 (800g) Japanese pumpkin, peeled, seeds removed, cut into 1cm cubes
  • 2 cups (350g) arborio rice
  • 1/2 cup (125ml) dry white wine
  • 1/3 cup (35g) finely grated parmesan, plus extra to serve


  1. Place stock in a saucepan over high heat and bring to the boil. Reduce heat to very low so stock is barely simmering.
  2. Place the pancetta in a sauté pan with 1 tablespoon of oil and cook over medium-low heat for 2-3 minutes or until crunchy. set aside.
  3. Add 1/2 of the butter and oil to the pan and heat over medium-low heat. Add onion and garlic, cook for 1 minute, then stir in pumpkin. Cook for a further 5 minutes, stirring occasionally, then season. Add rice, stir for 1 minute, then add wine, bring to the boil and stir until reduced by half.
  4. Add hot stock a ladleful at a time, stirring continuously until stock is absorbed before adding the next. Continue, stirring constantly, for 15-18 minutes until stock is absorbed and rice is al dente.
  5. Remove from heat, add remaining butter and cheese, stir well, add a little extra stock and cover with a lid and leave for 2 minutes.
  6. Serve with freshly ground black pepper and crunchy pancetta on top.
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