adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Baked pancetta and pumpkin risotto
Baked pancetta and pumpkin risotto
0 Likes
Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Quick and healthy oven-baked risotto for busy weeknights.
Ingredients:
  • 9.20 gm olive oil
  • 1 leek, white part only, thinly sliced
  • 2 sticks celery, finely chopped
  • 50g pancetta, finely chopped
  • 150g button mushrooms, wiped clean, thinly sliced
  • 2 garlic cloves, crushed
  • 200g peeled pumpkin, finely chopped
  • 250g arborio rice
  • 60ml (1/4 cup) white wine
  • 750ml (3 cups) salt reduced chicken style liquid stock
  • 20g (1/4 cup) parmesan, finely grated
  • 50g baby spinach leaves
  • Baby herbs, to serve
Instructions:
  • Preheat the oven to 180C/160C fan forced. In a large heavy-based ovenproof saucepan, heat oil over high heat. Add leek, celery, and pancetta, and cook while stirring until soft (about 5 minutes). Add mushrooms and cook for 2-3 minutes until golden. Stir in garlic for 1 minute until aromatic. Finally, add pumpkin and rice, stirring to coat evenly. Enjoy!
  • Pour in a generous amount of wine and allow it to simmer for 1-2 minutes until most of it has evaporated. Mix the stock powder with water in a pitcher, then pour it into the pan. Let it come to a boil, giving it a gentle stir now and then. Cover the pan and bake for 25 minutes until the rice is perfectly cooked.
  • Mix in the parmesan and spinach, cover, and let it sit for 2-3 minutes. Serve with a sprinkle of herbs.

Similar Recipes