Category: Dinner, Side Dishes
Cooking Method: Cooking
Yields:
6 Servings
Difficulty: Easy
Prep Time: 5 Mins
Cook Time:
30 Mins
Total Time:
35 Mins
Another savory pumpkin dish comin atchu! This pumpkin risotto is topped with crispy pancetta and savory sage brown butter mushrooms. Can it get more fall than that?
Ingredients
Adjust Servings
Instructions
- Start by heating a large pan over medium high heat on the stove. Add a small drizzle of olive oil and the pancetta and cook until crispy, about 3 - 5 minutes, stirring occasionally.
- While the pancetta is cooking, wash and dry your mushrooms. Cut into thick slices.
- Remove the pancetta from the pan using a slotted spoon. Add the rest of the olive oil (about 3 Tbsp) to the pan. Place your mushrooms in a single layer in the pan and let sear without touching or flipping until browned, about 3 minutes. Flip mushrooms and let the other side sear for another 3 minutes. Once mushrooms are cooked, add half the stick of butter and the sage leaves to the pan. Sautee until sage is crispy and fragrant. Season with salt and pepper to taste. Remove the mushrooms and set aside.
- Add the other half stick of butter to the pan and add the rice. Toast the rice until golden brown. Slowly add the chicken stock, about 1 cup at a time. Stir frequently until all the liquid is absorbed before adding another 1 cup of stock. Repeat until all stock is used. This should take around 15 minutes.
- Add the pumpkin, thyme leaves, and parmesan, stir until incorporated into the risotto. Add garlic powder, salt and pepper to taste. The rice should be in a creamy, thick sauce. Top with pancetta, mushrooms, sage, and more parmesan as needed. Enjoy!
