Serves 4
75g (3 oz) thickly cut Pancetta or top quality smoked streaky bacon, cubed
1 medium sized onion, chopped
500 g (1 lb) pumpkin, peeled, seeded and chopped
Sea salt and freshly milled black pepper
400 g (14 oz) risotto rice
1.5 litres (2 3/4 pints) approximately vegetable or chicken stock, kept at a simmer
A handful of finely chopped fresh parsley
2 tbsp unsalted butter
3 heaped tbsp freshly grated parmesan
1. Fry the Pancetta gently in a heavy bottomed large pot until the fat runs, then add the onion
and fry until softened.
2. Add the pumpkin and cook gently with the onion and Pancetta until softened.
3. Add the rice and toast it carefully on all sides for 4 or 5 minutes, then begin to add stock.
4. Stir and allow the rice to absorb the liquid, add more stock, season to taste, and when the
rice has absorbed the liquid, add more. Continue in this way until the rice is tender and all
the grains are plump and cooked through.
5. Stir in the parsley, butter and Parmesan, remove from the heat and cover with a lid.
6. Leave to stand for 4 minutes, and then stir once more and transfer to a warmed platter or
individual bowls. Serve at once.
Comments