Easy, tasty, the whole family will enjoy! Comfort food at its best. Try it and see for yourself!
Recipe posted by purple sage
PUMPKIN AND PANCETTA RISOTTO
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Ingredients
Switch to Cup Measures- 40 grams pancetta
- 600 ml chicken stock (hot)
- 1 medium onion (finely chopped)
- 500 grams pumpkin (cut into 1cm cubes)
- 3 tablespoons olive oil
- 200 grams arborio rice
- 100 ml dry white wine
- 2 tablespoons mascarpone cheese
- 1 tablespoon fresh oregano (chopped)
- Parmesan cheese (grated)
- sea salt
- black pepper (freshly ground)
Method
- Preheat the oven to 180°C. Lay the pancetta onto a baking tray and cook for 10- 12 minutes or until crisp. Set aside to cool and break into small pieces.
- In a large heavy-based saucepan heat the olive oil. Add the onion and pumpkin and saute gently for 5 minutes.
- Stir in the rice to coat and pour in the wine. Reduce until all liquid is absorbed.
- Add the stock in 4 batches, stirring constantly and allowing all of the liquid to absorb before adding more.
- When all of the stock has been absorbed add the pancetta, mascarpone, oregano and half the parmesan.
- Season to taste and serve topped with the remaining parmesan.
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