Pumpkin-Shiitake Risotto with Pancetta and Pine Nuts

Photo: Johnny Autry/Randy Mayor; Styling: Cindy Barr/Lindsey Lower

For winter comfort, turn to this one-pot meal of Pumpkin-Shiitake Risotto with Pancetta and Pine Nuts.

Yield: Serves 4
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 409
  • Fat: 15g
  • Saturated fat: 5.9g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 1.5g
  • Protein: 13.8g
  • Carbohydrate: 52.4g
  • Fiber: 5.4g
  • Cholesterol: 28mg
  • Iron: 2mg
  • Sodium: 587mg
  • Calcium: 76mg

Ingredients

  • 3 cups no-salt-added chicken stock (such as Swanson)
  • 1/2 cup water
  • Cooking spray
  • 2 ounces chopped pancetta
  • 2 cups sliced shiitake mushroom caps
  • 1 1/2 cups chopped onion
  • 1 tablespoon minced garlic
  • 1 cup uncooked Arborio rice
  • 2 teaspoons chopped fresh sage
  • 1/2 cup dry white wine
  • 1/2 teaspoon kosher salt
  • 1 cup canned pumpkin puree
  • 2 tablespoons mascarpone cheese
  • 2 tablespoons chopped fresh chives
  • 1/4 teaspoon ground red pepper
  • 2 tablespoons pine nuts, toasted

Preparation

  1. 1. Bring chicken stock and 1/2 cup water to a simmer in a medium saucepan. Keep warm over low heat. Set aside 1/4 cup of warm stock mixture.
  2. 2. Heat a large saucepan over medium heat. Coat pan with cooking spray. Add pancetta; cook 5 minutes or until crisp, stirring frequently. Add mushrooms, onion, and garlic; cook 6 minutes or until tender. Stir in rice and sage; cook 1 minute, stirring frequently. Add wine; cook 30 seconds or until liquid is absorbed. Stir in 1 1/4 cups stock mixture and salt; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock mixture, 3/4 cup at a time, stirring constantly until each portion of stock is absorbed before adding more (about 22 minutes total). Remove from heat; stir in pumpkin, mascarpone, chives, and pepper. Stir in reserved stock mixture as needed until risotto is desired consistency. Spoon 1 cup risotto into each of 4 bowls; sprinkle evenly with pine nuts.
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