A creamy pumpkin and pancetta risotto served with crisp pancetta slices and fresh parmesan.
Preheat the oven to 180°C.
Wash, pick and finely chop the parsley. Peel and finely chop the onions. Cut the pumpkin half, scrape out the seeds and remove the skin. Cut into 1cm cubes.
Lay the pancetta slices on to a lined baking sheet and place another one on top. Transfer to the oven and bake for 10 minutes until crisp.
Grate the parmesan, keeping a small amount back to use as a garnish.
Cook half of the pumpkin in boiling salted water until just tender. Drain and set aside.
Add the onions to the pan and season with salt. Once the onions are soft, add the raw pumpkin to the pan and cook for five minutes before adding the rice. Stir and allow to fry lightly until the rice is translucent. Add the white wine to the pan and keep stirring until all of the liquid has evaporated. Add a ladleful of stock to the pan and stir until all of the liquid has been absorbed. Keep adding the stock a ladleful at a time until the rice is cooked. This should take approximately 15 to 20 minutes. Stir in the cooked pumpkin, the rest of the olive oil, the parsley and most of the parmesan. Check the seasoning.
Serve the risotto topped with the crisp pancetta slices and finish with fresh parmesan shavings.
«Make sure to keep the chicken stock hot while the risotto is cooking. If you cannot find carnaroli risotto rice use arborio instead.»