Rating: 4 stars
12 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

For winter comfort, turn to this one-pot meal of Pumpkin-Shiitake Risotto with Pancetta and Pine Nuts. Pancetta, or Italian-cured pork belly, adds a meaty note to this smooth pumpkin risotto blend. Mascarpone cheese adds a creamy and slightly sweet flavor that balances the salty flavor of the pancetta and pine nuts. To toast your pine nuts, stir them constantly in a skillet over low heat until they are golden brown and there's a warm, nutty smell. Keep a close eye, as they can burn quickly.

Recipe by Cooking Light December 2012


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

Recipe Summary test

Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

409 calories; fat 15g; saturated fat 5.9g; mono fat 0.8g; poly fat 1.5g; protein 13.8g; carbohydrates 52.4g; fiber 5.4g; cholesterol 28mg; iron 2mg; sodium 587mg; calcium 76mg.