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Pumpkin Risotto
Ingredients
- 500 g peeled and deseeded pumpkin, cut half into cubes, half into thin half-moons
- 1 tbsp olive oil
- 1 small red onion, finely chopped
- 1 large garlic clove, crushed
- 180 g risotto rice
- 1 litre hot vegetable or chicken stock
- 3 tbsp double cream
- 100 g pancetta cubes, optional
- 50 g Parmesan, grated
- Salt and freshly ground black pepper
- A few sage leaves
Directions
- Preheat the oven to 190°C/170°C fan. Place the pumpkin cubes and half-moons on a baking tray, drizzle with a little olive oil, season, and roast for 30 minutes until tender. Set the half-moons aside for serving.
- In a large, deep frying pan over medium heat, fry the pancetta cubes until crisp, about 10 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pan.
- Add 1 tbsp olive oil to the same pan with the pancetta fat. Once melted, stir in the onion and cook over a medium heat for about 7 minutes until softened. Add the garlic and cook for 30 seconds, then stir in the rice. Cook for 1–2 minutes, coating the grains in the buttery onions.
- Pour in a ladle of hot stock and stir constantly until absorbed. Continue adding stock, one ladle at a time, stirring often, until the rice is just cooked and creamy (18–22 minutes).
- Blitz the roasted pumpkin cubes (not the half-moons) with the double cream until smooth, adding a splash of stock if needed. Season well.
- Stir the blended pumpkin, Parmesan, butter, and crispy pancetta into the risotto. Season to taste.
- Spoon the risotto into bowls and top with the roasted pumpkin half-moons, fried sage leaves, and a little more Parmesan. For extra richness, melt a knob of butter with chopped herbs and drizzle over the top.
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