A Pumpkin Risotto Recipe to Warm the Soul: Autumnal Bliss

Here at Carluccio's, we believe that seasonal eating is at the heart of Italian cooking. As the leaves turn and a crispness fills the air, our thoughts turn to the rich, earthy flavours of autumn. And no ingredient embodies this season more perfectly for us than the glorious pumpkin.

In Italy, the love affair with pumpkins (or zucca) and squash is a delicious tradition that dates back centuries. The versatility of these gourds makes them a staple in kitchens across the country, particularly in the northern regions like Lombardy, Veneto, and Emilia-Romagna. They appear in everything from savoury pasta fillings to sweet desserts. The Italian approach is all about celebrating the natural sweetness and creamy texture of the pumpkin, enhancing it with simple, quality ingredients.

Beyond our delicious risotto, you'll find pumpkins celebrated in other classic Italian dishes. One of the most famous is tortelli di zucca, a filled pasta from Mantua. These are sweet pumpkin ravioli often served with a simple sage and butter sauce. Another favourite is a hearty pumpkin gnocchi, where the pumpkin is mashed and incorporated into the dough, creating a soft, pillowy dumpling. And in Tuscany, you might find a comforting pumpkin soup with a drizzle of high-quality olive oil and a sprinkle of Parmesan.

Inspired by these traditions, our recipe for Pumpkin Risotto with Crispy Pancetta is a celebration of autumn on a plate. It's a dish that's both comforting and elegant, combining the velvety sweetness of pumpkin with the salty crunch of pancetta. It’s perfect for a cosy evening in or a dinner party with friends.

Pumpkin Risotto with Crispy Pancetta

Ingredients:

• 320g Carnaroli rice

• 500g pumpkin or butternut squash, peeled and diced

• 100g pancetta, diced

• 1 litre hot vegetable stock

• 1 small onion, finely chopped

• 2 cloves garlic, crushed

• 100ml dry white wine

• 50g unsalted butter

• 50g Parmesan cheese, grated

• A few sage leaves, finely chopped

• Extra virgin olive oil

• Salt and black pepper to taste

Method:

1. In a large pan, heat a drizzle of olive oil. Add the pancetta and cook until golden and crispy. For the last minute, add the sage too. Remove the pancetta and sage with a slotted spoon and set aside, leaving the rendered and now aromatic fat in the pan.

2. Add the chopped onion and garlic to the pan and cook gently until softened. Add the diced pumpkin and a pinch of salt. Sauté for about 5-7 minutes until the pumpkin begins to soften.

3. Add the rice to the pan and toast it for a minute, stirring constantly, until the grains are translucent at the edges.

4. Pour in the white wine and stir until it's absorbed.

5. Begin adding the hot stock, a ladle at a time, stirring continuously. Wait until each ladleful is almost fully absorbed before adding the next. This process should take around 18-20 minutes.

6. Once the rice is cooked al dente (tender with a slight bite), remove the pan from the heat. Stir in the butter and grated Parmesan until the risotto is creamy. Season with black pepper and adjust with salt if needed.

7. Divide the risotto among bowls and top with the crispy pancetta and sage. A drizzle of olive oil or a little more Parmesan adds the perfect finishing touch.

Enjoy this beautiful dish—a true taste of Italian autumn.