This classic Italian dish is a simple and warming meal that uses in-season pumpkin to perfection.
Ingredients (serves four)
- 3 cups vegetable stock
- 2 tablespoon olive oil
- 1 large brown onion, diced
- 1 1/2 cups arborio rice
- 400g pumpkin, cubed
- 2/3 cup frozen peas
- 1/2 cup finely-grated parmesan cheese
- 6 slices pancetta
Preheat your oven to 180°C.
Bring the vegetable stock to a simmer in a small saucepan over a low heat. In an overproof dish, heat the oil and cook the onion for two minutes or until tender. Stir in the rice, stock and pumpkin. Cover and bring to the boil, then place the dish in the oven and bake for around 20 minutes or until the pumpkin is soft.
Sprinkle the peas over the top of the rice mixture and return the dish to the oven to cook for another five minutes (the liquid should be nearly all absorbed at this point).
While the risotto is baking in the oven, fry the pancetta until crisp and then break it into pieces.
Stir the parmesan cheese through the risotto and season with salt and pepper.
Serve the risotto topped with the pancetta.