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Baked pancetta and pumpkin risotto
Ingredients
- 2 teaspoons 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) Campbell's Real Stock Salt Reduced Chicken
- 20g (1/4 cup) parmesan, finely grated
- 50g baby spinach leaves
- Baby herbs, to serve
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