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Pumpkin and Pancetta Risotto

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Easy, tasty, the whole family will enjoy! Comfort food at its best. Try it and see for yourself!

Easy, tasty, the whole family will enjoy! Comfort food at its best. Try it and see for yourself!

Ingredients

Serves: 0

Metric Cups
  • 40 grams pancetta
  • 600 millilitres chicken stock (hot)
  • 1 medium onion (finely chopped)
  • 500 grams pumpkin (cut into 1cm cubes)
  • 3 tablespoons olive oil
  • 200 grams arborio rice
  • 100 millilitres dry white wine
  • 2 tablespoons mascarpone cheese
  • 1 tablespoon fresh oregano (chopped)
  • parmesan cheese (grated)
  • sea salt
  • black pepper (freshly ground)
  • 1⅖ ounces pancetta
  • 21 fluid ounce chicken broth (hot)
  • 1 medium onion (finely chopped)
  • 17⅔ ounces pumpkin (cut into 1cm cubes)
  • 3 tablespoons olive oil
  • 7 ounces arborio rice
  • 4 fluid ounce dry white wine
  • 2 tablespoons mascarpone cheese
  • 1 tablespoon fresh oregano (chopped)
  • parmesan cheese (grated)
  • sea salt
  • black pepper (freshly ground)

Method

Pumpkin and Pancetta Risotto is a community recipe submitted by purple sage and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • 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.
  • 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.
  • Tell us what you think