Pumpkin risotto with robiola cheese and crispy bacon
- Gluten Free
- Energy Kcal 570
- Carbohydrates g 74.2
- of which sugars g 3.6
- Protein g 17.3
- Fats g 20.9
- of which saturated fat g 8.63
- Fiber g 1.9
- Cholesterol mg 46
- Sodium mg 1233
- Difficulty: Easy
- Prep time: 25 min
- Cook time: 35 min
- Serving: 4
- Cost: Low
PRESENTATION
So, here's the deal: if you're after a dish that just screams Lombard cuisine, risotto alla zucca is it. In Northern Italy, when it's chilly—like really chilly—you know, people are all about the sweetness and smoothness of pumpkin. And look, this risotto? It's got robiola cheese in it, melting beautifully and making everything super creamy and rich. The robiola adds a tangy twist that, honestly, pairs perfectly with that soft rice. Cozy comfort food, right?
Now, topping it all off is the crispy pancetta. It's adding a salty crunch that really contrasts with the creaminess. You might think about swapping pancetta for speck—delicious stuff from the Alps—but risotto con pancetta croccante is a classic that just yells "Lombardy." For real.
When pumpkins are in season, this risotto autunnale becomes a total go-to. It's got that golden pumpkin and smooth robiola vibe that makes it special without being over-the-top. Around Milan and Cremona, families often gather to make big pans of this dish. Seriously good stuff. It's the kind of risotto facile e veloce that works for those chill weekends or even busy weeknights.
The key to this ricetta risotto? Letting the rice soak up all the pumpkin goodness until it's creamy but not mushy. Each bite's a mix of crispy pancetta, sweet pumpkin, and melty cheese—so so hard to resist. This is a risotto tradizionale italiano that’ll totally win you over, whether you're into traditional flavors or just want something that feels home-cooked.
You might find this kind of risotto gourmet in northern trattorias, but honestly, it's even better around your own table with loved ones. It's a dish that brings everyone together, making any meal feel like a special occasion. Pretty much, it's a winner.
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INGREDIENTS
- Carnaroli rice 1.6 cups (320 g)
- Pumpkin ¾ cup (180 g) - (pulp)
- Shallot 1
- Sage 3 leaves
- Rosemary 1 sprig
- White wine 3.4 oz (100 ml)
- Vegetable broth 4 ¼ cups (1 l)
- Extra virgin olive oil 1 ½ tbsp (20 g)
- Fine salt 1 pinch
- for creaming and seasoning
- Robiola cheese 5.25 oz (150 g)
- Pancetta tesa 4 slices
How to prepare Pumpkin risotto with robiola cheese and crispy bacon
To prepare the pumpkin risotto with robiola and crispy bacon, start by making the Vegetable broth In a large pot, bring water to a boil; meanwhile, wash all the vegetables thoroughly. Peel an onion and chop it into pieces 1, then peel a carrot, removing the ends, and roughly chop it 2 along with the celery. Add all the vegetables 3, season with salt, and when the water reaches a boil, cover with a lid. Cook for about half an hour and, once done, strain the broth using a sieve.
Meanwhile, finely chop the shallot 4, sage, and rosemary 5 and set aside. Now proceed to clean the pumpkin: with a knife, cut it in half and then into slices, then clean the inside, removing the seeds and fibers 6.
After removing the peel 7, cut the flesh into cubes about 3/4 inch (2 cm) 8 and place the pumpkin cubes in a blender 9.
Chop the pumpkin until very fine 10 and then prepare the sauté; in a large non-stick pot, sauté the finely chopped shallot with a drizzle of oil 11, add the aromatic herbs you prepared, and cook on very low heat for 15 minutes, adding a little broth 12.
When the shallot is well browned, add the chopped pumpkin 13; season with salt to taste and add the rice 14, stirring well with a wooden spoon for a few minutes to prevent it from sticking to the pan. Toast the rice and deglaze with white wine 15.
Let it cook for at least 20 minutes, and during cooking, add 1-2 ladles of vegetable broth each time the previous one has been absorbed 16. A few minutes before the risotto is done cooking, prepare the seasoning: cut the robiola into cubes and set aside, then take the bacon, cut it into thin strips and then into squares 17; sauté it over medium heat in a non-stick pan until crispy and golden 18.
When the risotto is ready, turn off the heat and cream by adding the cubed robiola 19; mix well and finish by adding the crispy bacon 20. Let it rest for two minutes and serve the pumpkin risotto with robiola and crispy bacon hot 21.