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Pumpkin and pancetta risotto
Pumpkin and pancetta risotto
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Have fun customizing this versatile risotto with your favorite veggies and pancetta instead of bacon!
Ingredients:
  • 375ml vegetable liquid stock
  • 18.20 gm olive oil
  • 1 small brown onion, chopped
  • 132.00 gm arborio rice
  • 200g butternut pumpkin, peeled, cut into 2cm cubes
  • 82.50 ml frozen peas
  • 62.50 ml finely-grated parmesan cheese
  • 5 slices pancetta
Instructions:
  • Preheat the oven to 180°C while gently heating the stock in a saucepan until it reaches a simmer over medium-high heat.
  • Heat oil in a casserole dish, sauté onion until tender, add rice and coat with oil, then mix in stock and pumpkin. Bring to a boil, cover, and bake in the oven for 20 minutes until pumpkin is tender.
  • Take out the dish from the oven. Distribute peas evenly over the rice mixture. Cover and place back in the oven. Bake for an additional 5 minutes or until most of the liquid is absorbed. Take out of the oven, sprinkle Parmesan, add salt and pepper to taste, then stir everything together.
  • Preheat the grill on high while lining a baking tray with foil. Arrange the pancetta on the tray and grill for 1 to 2 minutes until it's crisp and golden. Then break the pancetta into large pieces.
  • Ladle the creamy risotto into individual bowls. Generously sprinkle crispy pancetta on top. Serve hot and enjoy!

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