Risotto With Pumpkin

środa, 19 lutego 2014

Risotto With Pumpkin

Time: 55 mins


  • 1 1/4 liters chicken stock or 1 1/4 liters vegetable stock
  • 75 g thickly sliced pancetta, cubed
  • 1 onion, chopped
  • 500 g pumpkin, peeled, seeded and chopped
  • 400 g arborio rice
  • 1/4 cup finely chopped parsley
  • 40 g butter
  • 1/3 cup freshly grated parmesan cheese


  • 1 Bring the stock to the boil in a saucepan; reduce heat and simmer covered while making the risotto.
  • 2 Cook the pancetta in a heavy based saucepan until the fat starts to melt, add the onion and cook over a medium heat until soft. Add the pumpkin and cook over a medium heat for 10 minutes, stirring occasionally.
  • 3 Add the rice and stir to coat well in the pancetta fat and heat through.
  • 4 Add a ladleful of simmering stock and stir over a low to medium heat until liquid is absorbed.
  • 5 Season to taste with salt and freshly ground black pepper.
  • 6 Add the remaining simmering stock a ladleful at a time, stirring constantly and allowing each addition of stock to be absorbed before adding the next.
  • 7 The rice should be creamy, with a bit of a bite (al dente).
  • 8 Stir in the butter, parsley and parmesan, remove from heat and cover. Allow to stand for 5 minutes before serving.

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