Pumpkin And Pancetta Risotto
Serves: 3
Eloise Gerhold
1 January 1970
Based on User reviews:
36
Spice
67
Sweetness
48
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Pancetta (chopped)2 large
Shallot (chopped)3 tbsps
Olive Oil1 cup
White Wine (dry)2 tbsps
Mascarpone1 cup
Freshly Grated Parmesan1
Sea SaltDirections:
1
Heat a dry non-stick frying pan and, when hot, fry the pancetta until browned and crisp
2
Drain and set aside
3
Heat the stock to a gentle simmer in a saucepan
4
In a large saucepan, gently saute the shallots and pumpkin in the oil for about 5 minutes
5
Stir in the rice and cook for a further 2 minutes to toast the grains
6
Pour in the wine and cook until reduced right down
7
Now pour in one-fourth of the stock and stir well
8
Cook gently until the liquid has been absorbed, then stir in another ladleful of stock
9
Continue cooking and stirring, gradually adding the stock, until the rice grains are just tender and the risotto is creamy
10
The whole process should take about 15 minutes
11
About 2 minutes before the end of cooking, stir in the pancetta, mascarpone, and half the Parmesan
12
Check the seasoning, then serve in warm bowls, sprinkled with the remaining Parmesan