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Pumpkin Pancetta Risotto

I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.

Pumpkin pancetta risotto is a warm, comforting dish with arborio rice, diced pancetta and topped with fried sage.

A dish of pumpkin pancetta risotto with fried sage

Fall is in the air, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures. All week-long 34 bloggers will be sharing 140+ fantastic recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks. Thank you sponsors for providing the prize packages. Don't forget to enter the giveaway below! Giveaway has ended; prize info and entry form deleted.

A dish of pumpkin pancetta risotto topped with fried sage

Risotto is one of those dishes that I wonder how it was invented. Did someone just wonder what would happen if they gradually added hot liquid to arborio rice? Well, since risotto has been around since the early 1800s, it's not easy to find out.

Anyway, risotto is a creamy rice dish. The creaminess comes from the starches in the rice that are released as the rice is stirred in very little liquid, which is why it's important to add the broth very gradually.

A tablescape with a dish of pumpkin pancetta risotto, a dish of salt and fresh sage leaves

Keep in mind that pancetta is a salty meat, so limit the additional salt you add to this dish. Taste as you go to ensure you don't oversalt your risotto.

I prefer to have risotto as a side dish, but this could also be served as an entree. If you want to add bit more meatiness, you could add in some sliced mushrooms along with the ohion.

A dish of pumpkin pancetta risotto topped with fried sage

Risotto doesn't keep very well, so it should be served very shortly after it is prepared. It also doesn't reheat very well, so don't make much more than what you think you'll need.

So, yes, this is a dish that requires lots of hands-on cooking, so it's not a great option for busy weeknights. It's a dish that feels special, so I like to serve it on holidays or when I have friends over for a nice dinner.

Pumpkin Pancetta Risotto

Pumpkin Pancetta Risotto

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Pumpkin pancetta risotto is a warm, comforting dish with arborio rice, diced pancetta and topped with fried sage. It can be a side dish, or your entree.


  • 1 tablespoon olive oil
  • 1 cup onion, diced
  • 4 oz pancetta, diced
  • 1 cup Arborio rice
  • Kosher salt
  • ½ cup dry white wine
  • 4 cups low-sodium chicken broth
  • ¼ cup pumpkin puree
  • ½ cup freshly grated Parmesan cheese, plus more for serving
  • ¼ cup unsalted butter
  • 12 sage leaves, torn in half


  1. In a large saucepan, heat chicken broth over medium-high heat until it just starts to boil. Reduce heat to low to keep the broth at a simmer.
  2. Heat olive oil in a deep nonstick skillet over medium-high heat.
  3. Add the onion and pancetta, and cook until the onion begins to turn translucent.
  4. Add the rice, and cook, stirring frequently, for 5 minutes.
  5. Add the dry white wine to the pan, using a spatula to scrape the bottom of the pan and loosen any bits stuck to the pan. Continue to stir until the wine is absorbed.
  6. Add the hot broth, about ½-cup at a time, to the arborio rice, stirring constantly until all of the broth is absorbed before adding more broth.
  7. Once all of the broth is added, add the pumpkin puree and parmesan cheese, and continue cooking and stirring another 5 minutes.
  8. Remove from the heat.
  9. Meanwhile, place the butter in a 2-cup glass measuring cup. Cook on high for 3 minutes, or until the butter solids turn golden brown.
  10. Carefully remove the measuring cup from the microwave. Add the sage to the browned butter and let stand for 1 minute while it fries.
  11. Portion the risotto into bowls, and top with some of the sage and browned butter. Sprinkle with additional parmesan cheese and serve.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 242Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 31mgSodium: 229mgCarbohydrates: 13gFiber: 1gSugar: 2gProtein: 7g

I am not a certified nutritionist. This nutrition information is automatically calculated by third party software and is meant as a guideline only.

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Adapted from Cooking and Beer

Enjoy these #PumpkinWeek recipes from our bloggers:

Pumpkin Drinks:
Butterscotch Pumpkin Spice Latte from Strawberry Blondie Kitchen
Copycat Starbucks Pumpkin Cream Cold Brew from Food Above Gold
Pumpkin Butterscotch Smoothie from The Mandatory Mooch
Pumpkin Pie Mule from Seduction In The Kitchen
Spooky Sugar Pumpkin Shake from For the Love of Food
White Pumpkin-Spiced Hot Chocolate from Our Good Life

Pumpkin Breakfasts & Baked Goods:
3-Ingredient Cheater Pumpkin Muffins from Shockingly Delicious
Baked Pumpkin Donuts with Brown Butter Glaze from The Crumby Kitchen
Caramel Pecan Pumpkin Muffins from Red Cottage Chronicles
Chocolate Chip Pumpkin Muffins from The Bitter Side of Sweet
Pumpkin Butter from Everyday Eileen
Pumpkin Butter from Jen Around the World
Pumpkin Coffee Cake from It Bakes Me Happy
Pumpkin Cream Cheese Stuffed French Toast from Sweet Beginnings
Pumpkin French Toast with Maple Butter from Cheese Curd In Paradise
Pumpkin Spice Cinnamon Roll Cake from Love & Confections
Vegan Pumpkin Spice Latte Cinnamon Rolls from The Baking Fairy

Savory Pumpkin Recipes:
Cheesy Corn Pumpkin Dip from Caroline's Cooking
Pumpkin Deviled Eggs from 4 Sons R Us
Pumpkin Herb Cheese Ball from The Spiffy Cookie
Pumpkin Pancetta Risotto from The Redhead Baker

Pumpkin Desserts:
Amish Pumpkin Bars with Cream Cheese Frosting from Palatable Pastime
Gluten Free Pumpkin Snickerdoodles from Frugal & Fit
Mini Pumpkin Bundt Cakes from Big Bear's Wife
Mini Pumpkin Cheesecake Bites from The Beard and The Baker
Mini Pumpkin Spice Trifles from My Sweet Zepol
Pumpkin Oatmeal Cream Pies from A Kitchen Hoor's Adventures
Pumpkin Pie Fudge from Kelly Lynns Sweets and Treats
Pumpkin Pudding from Cindy's Recipes and Writings
Pumpkin Spice Biscotti from Creative Southern Home
Pumpkin Spice Cupcakes with Vanilla Bean Buttercream from Family Around the Table
Pumpkin Sprinkle Cookies from Daily Dish Recipes
Soft Pumpkin Cookies with Cream Cheese Frosting from Blogghetti
Spiced Pumpkin and Apple Cakes from Karen's Kitchen Stories


Thank you to #PumpkinWeek Sponsors: Dixie Crystals, Sweets & Treats, Torani, and Cabot Creamery Co-operative for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #PumpkinWeek recipes. All opinions are my own. The #PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning.

Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and alternate winner(s) will be chosen. The #PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #PumpkinWeek posts or entry.

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Karen D

Wednesday 25th of September 2019

My favorite is pumpkin risotto, but I am willing to branch out!

Brenda Haines

Monday 23rd of September 2019

I love a good pumpkin bread. Thanks for the chance!

Karen D

Monday 23rd of September 2019

Not seeing entry form :(

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