Pumpkin and Pancetta Risotto

by Vicki Brunsvold, Tastemaker in Residence

After you’ve enjoyed the risotto and want a change of pace, make risotto cakes! This assumes you have leftovers.

Ingredients

1 cup diced pancetta, fried until brown and crisp

4 Tbsp olive oil

4 Tbsp butter

1 onion, diced

10 fresh sage leaves, chopped

2 cups arborio rice

1/2 cup white wine

6 cups chicken broth, warmed

3/4 cup canned pumpkin

2 Tbsp butter

1 cup parmesan cheese, grated

Salt and pepper, to taste

Instructions

1. In large sauce pan, heat olive oil and butter. Saute onion and sage for 5-6 minutes over medium heat. Add rice and stir constantly for about 2 minutes. Add white wine and cook until reduced. Add 1/2 cup chicken broth at a time, stirring as liquid reduces, continuing until all broth is used. If rice seems a bit dry, continue adding broth as necessary. Whisk in pumpkin until blended. Stir in pancetta, butter, and cheese. Season to taste.

Cook’s note - Use leftovers to make risotto cakes!