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Pumpkin Risotto with Leeks, Pancetta & Maple

The maple in this risotto emphasizes the pumpkin’s subtle sweetness and balances the heat from the chili flakes. Got leftovers? Mold them into balls and fry them into delectable arancini.



Prep time


Cook time



  • 4 oz pancetta, cubed​
  • 1 large shallot, sliced​
  • 2 cloves garlic, minced​
  • 2 large leeks, white and green parts, sliced​
  • 1 1/2 cups arborio rice​
  • 1/4 cup white wine​
  • 4 cups vegetable broth, warmed over low heat​
  • 1/2 cup pumpkin purée​
  • 1 tablespoon maple syrup​
  • Salt, to taste​
  • 1 teaspoon red chili flakes​​
  • 1/2 cup – 1 cup Parmesan cheese, grated, plus more for topping​
  • Parsley, chopped (optional)​


  1. In a large pan over medium heat, cook the pancetta. Using a slotted spoon, remove the cooked pancetta to a plate and reserve.
  2. In the same pan, cook the shallot and leeks until translucent, about 20 minutes. Season with salt. Add the garlic and cook until fragrant, about 1 minute.
  3. Add the arborio rice and toast for 1 minute. Stir the wine into the pan and cook until it has evaporated.
  4. Reduce heat to medium-low. slowly add the warm vegetable broth, a ladleful at a time. Once it has evaporated, add more broth. Season with salt here and there, as you go, per your taste. The pancetta and parmesan will add saltiness too. Stir occasionally when adding the broth.
  5. Once all the broth has been added and the rice has been cooked, about 30 minutes, stir in the red chile flakes, pumpkin purée, maple syrup and parmesan cheese.
  6. Serve with freshly grated parmesan cheese and chopped parsley. Enjoy!


1 oz Nip

1 oz Nip

1.7 oz Nip

1.7 oz Nip


1.7 oz Leaf


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