Pumpkin Risotto with Pancetta and Parmesan

Ingredients

• 150 g Pancetta
• 2 cup Chicken or vegetable stock (OCR shows chicken/vegetable stock; the choice is unspecified.)
• 1 cup Pumpkin purée
• Onion (OCR at 00:08 is unclear (appears to read “gmalkonion”); likely onion, but quantity is not legible.)
• Salt (To taste)
• Black pepper (To taste)
• Fresh thyme
• cup Arborio rice (The OCR reads “cup arborio rice”; the number before cup is missing.)
• cup White wine (OCR reads “Han cup”; measurement is unclear.)
• 1 tbsp Honey
• Parmesan cheese (Amount not shown)
• Butter (Amount not shown)

Steps

1. 1

   Prepare the pumpkin liquid by combining the chicken or vegetable stock with the pumpkin purée. The source does not provide further preparation details.

2. 2

   Cook the pancetta; the visible source does not specify the cooking method or duration.

3. 3

   Add the onion, salt, pepper, and fresh thyme. The source does not make the exact order or quantities clear.

4. 4

   Add the Arborio rice and white wine. Leave it to cook for 2–3 minutes, as shown in the video text.

5. 5

   Gradually add the pumpkin mixture in portions of about ½ cup. Wait for the rice to absorb each addition before adding the next. The description says to use all the liquid and that this process takes about 20 minutes; avoid overcooking the rice.

6. 6

   Add 1 tablespoon honey, Parmesan cheese, and butter. The source shows these ingredients but does not provide amounts for the cheese or butter or further finishing instructions.

Notes

Some OCR is incomplete: the onion line is unclear, and the amounts for Arborio rice and white wine are not legible. Parmesan and butter amounts are not shown. The source does not clearly specify the detailed cooking sequence or how the final ingredients are incorporated.

Nutrition per serving

• main
• dinner
• autumn
• comfort food
• risotto
• stovetop