Wednesday, December 26, 2012,1:43 AM
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PrintRISOTTO WITH PUMPKIN
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- In a large pan Fry the pancetta gently in the olive oil until the fat runs, then add onion and fry until softened.
- Add pumpkin and cook until soft and mushy.
- Add rice and heat until crackling hot, then start to add stock one ladleful at a time, stir until the rice has absorbed most of the liquid.
- Add more stock gradually until the rice is tender but firm to the bite.
- Season to taste and stir in the parsley, butter and Parmigiano Reggiano.
- Remove the pan from the heat and cover. Leave to stand for 5 minutes, then transfer to a warmed platter and serve at once.
INGREDIENTS
- 75 grams thickly cut and cubed pancetta or top-quality smoked streaky (fatty) bacon
- 2 tablespoons olive oil
- 1 medium-sized onion, chopped
- 500 grams pumpkin, peeled, seeded and chopped
- 400 grams risotto rice
- 2 litres vegetable or chicken stock, kept simmering
- 100 grams (handful of finely chopped) fresh parsley
- 2 tablespoons unsalted butter
- 50 grams freshly grated Parmigiano Reggiano
- Freshly milled black pepper and Salt
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