I made this for a family dinner. My dad, who is a picky eater, liked it. I also enjoyed it. I can't honestly say I am a risotto fan, I just don't care much for the texture and the time doesn't seem to be worth the effort to me. But if you like risotto, you might just LOVE this. My mom didn't like it due to the texture. I thought adding the pumpkin improved the texture and flavor of the risotto, without adding calories or too much dairy. I made a few substitutions which you might want to try, the dish was still yum. I subbed shallots for both the onion and chives, since I had some to use up. Forgot to pick sage so subbed some dried savory, which I actually like better than sage. Used uncured bacon instead of pancetta and cremini mushrooms instead of shiitake, which I can rarely find. Subbed butternut squash puree for pumpkin, I like that much better. No pine nuts, I usually sub walnuts but could also do without. I may make this again with roasted squash and plain brown rice.
Although other commenters note that they followed the recipe exactly, and it worked, I didn't find this to be the case. It's possible that my broth/water combination simmered too long (following the recipe, I started heating it while the pancetta was cooking), and thus I lost too much liquid, but I only had about 2 cups left when I started to add it to the risotto. I ended up heating and adding an additional cup of broth and 1.5 cups of water (added in small amounts), over a much longer cooking period, before the risotto was soft enough to eat. There were still a few grains, at that point, that weren't fully cooked. I've made risottos before and know they take time, patience, and lots of stirring, but this took nearly two hours. If the final result were delicious, it'd be worth it, but I found this bland. The mushrooms were rubbery after such a long cooking time, and the flavor of the pancetta seemed to be lost. I would not make this again.
I made this recently and cannot say how much we enjoyed it. There was so much flavor and the texture was perfect. It came together fast and I did it in steps so that we would be ready to eat when it was done.(Sauteed the pancetta & veggies ahead of time.) Next time I might add fresh spinach for a change-up
This is now one of my favorite recipes. I followed the recipe exactly and continue to do so even after making it 3 or 4 times... that almost never happens with me! The pumpkin and the cheese keep the risotto from getting gummy if you don't serve it right away and the pine nuts are the perfect addition at the end.
This was really delicious! My boys even ate it all up (4 and 6). I made some substitutions for dietary restrictions. I used turkey bacon instead of pancetta and omitted the marscapone cheese. I also only sprinkled on the red pepper flakes onto my dish and my husband's, not the kids. I can only imagine the pancetta and cheese would add to this wonderful dish. So good!
This was delicious! The recipe calls for 1 cup of pumpkin (not the whole can), and we thought that amount was perfect. The pumpkin and cheese together make it really creamy. We ended up using barley instead of Arborio, which was great. Like any risotto, it's a lot of hands-on time, but it was definitely worth it! We served it with the pear and winter lettuce salad included in the magazine.
yummy - will definitely make this again. i may use something other than red pepper flakes to add heat because the random hits of heat were less desirable than something more uniform.
Mmmmm.....really good. I'm stingy with my 5-star ratings but I believe this recipe earns it as I was standing at the stove with a fork after supper was done. I cut back on the onions (husband doesn't like them) and I didn't have enough fresh chives on-hand, and I left out the red pepper - but even with these omissions we still really liked it. I actually thought the pumpkin would make it ho-hum as it's pretty bland in and of itself, but the combination of flavors works well. No time for a salad tonight - just a glass of the white wine - but next time...
I made this last night for dinner and I thought it was delicious! I love the addition of pumpkin to this recipe. It really helped to make it creamy without the added calories of a heavy creamer, and I really enjoyed the red pepper. There wasn't a lot of it, but it added just the right amount of "kick". I have tried Pancetta before and I find it to be too fatty for my tastes, so I substituted turkey bacon. I also substituted sweet onions in for regular because I prefer working with sweet. My only complaint is having to stand at the stove for a half hour and constantly stir the risotto. I don't suppose there is a less hands-on approach to risotto is there?
This recipes was going great until I dumped in the whole can of pumpkin. Start with HALF of the pumpkin. A whole can unfortunately overpowered the other wonderful flavors. I'm willing to give it another chance!