About this recipe:Pumpkin and pancetta are a classic combination in many Italian dishes. This risotto is one of them. The flavours are perfectly balanced due to the sweetness of pumpkin and the saltiness of the pancetta. Enjoy!
1L vegetable stock
200g pancetta cubes (cubetti di pancetta)
3 tablespoons butter, divided
1 tablespoon extra virgin olive oil
2 spring onions, finely chopped
120ml white wine
340g risotto rice (Arborio or Carnaroli)
4 tablespoons grated Parmesan cheese
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Method Prep:10min › Cook:30min › Ready in:40min
Peel the pumpkin and cut in small cubes.
Heat up the vegetable stock in a pot. Keep warm on low heat.
Place the pancetta in a frying pan without any oil or butter; fry until crisp. Drain on kitchen paper, set aside but keep it warm.
Heat 2 tablespoons butter and 1 tablespoon olive oil in a large saucepan over medium-low heat; cook spring onion, about 1 minute. Add pumpkin, stir to coat in oil and cook for 5 minutes to soften slightly. Stir in the rice; allow to toast for a few minutes until absorbs most of the oil in the pan. Turn up the heat, pour in the wine and simmer till the alcohol had evaporated and the wine is mostly absorbed by the rice. Reduce heat to medium and begin to add the stock, a ladle at a time, stirring after each addition and adding the next one only when the first one is fully absorbed. The rice will take about 18 to 20 minutes to fully cook.
Remove from heat; stir in 1 tablespoon butter, cooked pancetta and 4 tablespoons of grated Parmesan. Let stand for a few minutes before serving.
You could use chopped bacon as an alternative to pancetta cubes.