Gluten-free, Lactose-free (great for lactose intolerance!)
Jump into fall with this Cozy Creamy Pumpkin Risotto with Crispy Pancetta & Sage: The Ultimate Fall Comfort Dish
Fall is the perfect time to cozy up with a warm, comforting meal, and nothing says comfort like this Creamy Pumpkin Risotto recipe with Crispy Pancetta & Sage. Packed with rich, savory flavors and the velvety sweetness of pumpkin, this dish brings together the best of seasonal ingredients. With the addition of pancetta for a crispy, salty bite and sage for an aromatic finish, this risotto will easily become a family favorite. And you won’t believe this is packed with a whooping 30 grams of protein!
What you will need to make this Pumpkin Risotto Recipe
- 1/4 cup olive oil
- 250 grams pancetta
- 1/2 white onion
- 2 large garlic cloves
- 1.5 cups fresh grated parmesan cheese
- 6 cups chicken stock
- 2 cups Arborio rice
- 1.5 cups pumpkin puree (freshly made or canned)
- Crispy fried sage leaves
The Benefits of Pumpkin
Pumpkin isn’t just for pie! It’s a nutritional powerhouse that brings a lot to the table—literally. Rich in vitamins A, C, and E, pumpkin supports vision, boosts immunity, and provides antioxidants that promote overall health. It’s also high in fiber, which aids digestion, making it a fantastic ingredient for heart-healthy meals. Plus, its natural sweetness blends beautifully with the savory components of this risotto, adding depth and balance to every bite.
Why Parmesan is Great for Lactose Intolerance
Many people with lactose intolerance avoid dairy, but Parmesan cheese is an exception to the rule. Aged Parmesan is low in lactose because most of it gets broken down during the aging process. This makes it easier to digest, while still adding that signature nutty, savory flavor. Parmesan also melts beautifully into risotto, adding creaminess without the need for heavy cream. So, if you’re sensitive to lactose, Parmesan is a safe and delicious way to enjoy cheesy goodness in this dish.
Why Arborio Rice is essential for Risotto
Not all rice is created equal, and when it comes to risotto, Arborio rice reigns supreme. Arborio is a short-grain rice that’s starchy, which is crucial for achieving that classic creamy texture that defines a great risotto. As the rice cooks, it slowly releases its starches into the dish, binding with the stock and giving the risotto a luxurious, velvety consistency. Its ability to absorb liquid while maintaining a slight al dente bite is what makes Arborio the go-to choice for any risotto recipe. Other types of rice simply won’t yield the same rich and creamy result.
How to make Pumpkin Risotto
Prepare the pancetta: Fry pancetta until crispy
Prepare the fried sage leaves: Fry the sage leaves with oil and drain on paper towel
Sauté the aromatics: Add the chopped onion and garlic to the skillet and cook until softened,
Toast the rice: toasting the rice in the same pan to prepare for risotto
Gradually add the stock: Begin adding the chicken stock one ladle at a time, stirring frequently, alternating with pumpkin puree halfway through
Add the Parmesan: Melt into the rice, creating an irresistibly creamy finish.
Serve and garnish: Top the risotto with the crispy pancetta and fresh sage leaves for garnish. Serve immediately and enjoy the comforting flavors of fall.
If you love rice and want to try more rice recipes, try these:
Or if you are in need of more comfort food, try these recipes:
Creamy Pumpkin Risotto with Crispy Pancetta & sage!
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Loading...This Creamy Pumpkin Risotto with Crispy Pancetta & Sage is the perfect dish for a cozy evening at home. Not only is it packed with fall flavors, but it’s also rich in nutrients, low in lactose, and offers the perfect creamy texture, thanks to Arborio rice. Happy cooking!
Ingredients
- 1/4 cup olive oil
- 250 grams pancetta, diced
- 1/2 white onion, finely chopped
- 2 large garlic cloves, minced
- 1.5 cups fresh grated parmesan cheese
- 6 cups chicken stock
- 2 cups Arborio rice
- 1.5 cups pumpkin puree
- 10 Fresh sage leaves
Instructions
Prepare the pancetta: Heat 1 tbsp of the olive oil in a large skillet over medium heat. Add the pancetta and cook until it’s crispy and browned, about 5-7 minutes. Remove pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan.
Prepare the fried sage leaves: in a separate frying pan, using 1 tbsp of oil, fry the sage leaves until crispy. Set aside to dry on a paper towel, then chop into small bits
Sauté the aromatics: Add the chopped onion and garlic to the skillet and cook until softened, about 3- 4 minutes
Toast the rice: Stir in the Arborio rice and cook for 2 minutes, allowing the rice to absorb the flavors and begin to toast and brown
Gradually add the stock and pumpkin puree: Turn heat to medium low and Begin adding the chicken stock one ladle at a time, stirring frequently. Alternate with the pumpkin puree after the first 10 minutes of cooking. Wait until each ladle of stock is mostly absorbed before adding the next. Continue this process for 20-25 minutes until the rice is tender but still has a slight bite.
Add the Parmesan: Remove the pan from heat and stir in the grated Parmesan cheese. This will melt into the rice, creating an irresistibly creamy finish.
Serve and garnish: Top the risotto with the crispy pancetta and sage bits for garnish. Serve immediately and enjoy the comforting flavors of fall.
Nutrition
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481 Calories
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40g Carbohydrates
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27mg Cholesterol
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20g Fat
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4g Fiber
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30g Protein
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8g Saturated fat
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480mg Sodium
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2g Sugar
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1g Unsaturated fat
Notes
The nutritional information provided is an estimate only, using an online nutritional calculator, and can vary depending on the products used. It does not substitute for professional nutritional advice. It is essential to consult your healthcare provider or physician before implementing any suggestions or ideas mentioned in the blog.
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