*This pumpkin risotto is simple enough for a weeknight meal!*
This pumpkin risotto is creamy and comforting, simple yet sophisticated. Topped with fresh herbs and crispy pancetta.
Our friend Malia Call shared her recipe and technique with us. Risotto is typically a fancy restaurant dish, but this recipe can and should be made at home. It’s family friendly, easy enough for a busy weeknight, and will become a fall favorite.
Risotto is typically made with arborio rice, but sushi rice is a great substitute (and, more available at your grocery store)!
The pumpkin puree packs in the veggies if you have picky eaters at home! “This is a fun dish to eat because of its beautiful orange color, and you can sneak in this great ingredient!”
Malia said the technique to the perfect risotto is all about timing. Cook it low and slow so the rice can release its starch to create a creamy consistency with the stock. “When developing this recipe, I made a note of how long each addition of stock should take to cook into the rice before adding another ladle full of stock, so you know how to adjust your heat at home,” Malia mentioned.
Top with parmesan, pancetta, and fresh herbs. Pancetta has a slightly stronger pork taste than bacon, but it’s very similar, so you can sub it for some bacon bits in this recipe.
Find more from Malia on Instagram, @cookingwithmalia. Malia also teaches cooking classes at Orson Gygi. Find her teaching times on their website, gygi.com.
Find the full recipe here: https://studio5.ksl.com/rich-creamy-pumpkin-risotto-easy-to-make-at-home/