Pumpkin risotto with leeks & pancetta recipe
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Serves:     people
Notes from Anna
  • This creamy risotto makes a wonderfully comforting one-pot family supper. You can also serve it as a great seasonal starter, in which case it serves 6-8.


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  1. Halve the pumpkin or squash then cut into quarters, remove the seeds, peel and dice. Discard the green part of the leeks and the outer leaf. Finely slice the white part and rinse under running water. Wash the thyme leaves, pat dry and roughly chop. Make the stock according to packet instructions.
  2. Melt two thirds of the butter in a large, heavy bottomed pan. Add the leeks, sprinkle with a pinch of salt and stir to combine. Turn the heat down to very low and cook the leeks for 10 minutes, stirringly occasionally.
  3. Add the pancetta and cook for a couple of minutes. Then add the diced pumpkin and chopped thyme and cook for 2-3 minutes, stirring frequently. Add 500ml of stock then cover the pan with a lid and cook over a low heat for about 10 minutes.
  4. Add the rice to the pan and stir for a minute or two to combine all the ingredients. Add a ladle of stock to the rice and stir continuously until the liquid has been absorbed. Repeat until you have used all the stock and the rice has been cooking for 17 minutes.
  5. Turn off the heat and stir in the reserved butter, grated parmesan and a generous grinding of black pepper. Cover the pan with a lid and leave the risotto to rest for a couple of minutes.

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