Risotto With Pumpkin

Risotto With Pumpkin

środa, 19 lutego 2014

Risotto With Pumpkin

Time: 55 mins

Ingredients

• 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

Directions

• 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.