Risotto With Pumpkin

1. 1

   Bring the stock to the boil in a saucepan; reduce heat and simmer covered while making the risotto.

2. 2

   Cook the pancetta in a heavy based saucepan until the fat starts to melt, add the onion and cook over a medium heat until soft.

3. 3

   Add the pumpkin and cook over a medium heat for 10 minutes, stirring occasionally.

4. 4

   Add the rice and stir to coat well in the pancetta fat and heat through.

5. 5

   Add a ladleful of simmering stock and stir over a low to medium heat until liquid is absorbed.

6. 6

   Season to taste with salt and freshly ground black pepper.

7. 7

   Add the remaining simmering stock a ladleful at a time, stirring constantly and allowing each addition of stock to be absorbed before adding the next.

8. 8

   The rice should be creamy, with a bit of a bite (al dente).

9. 9

   Stir in the butter, parsley and parmesan, remove from heat and cover.

10. 10

    Allow to stand for 5 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.