Roast Pumpkin and Pancetta Risotto

(Serves 6-8)

Ingredients

• 500 gms butternut pumpkin peeled, seeded and cubed
• extra virgin olive oil
• 50 gms pancetta or streaky bacon, chopped
• 2 - 4 cloves garlic, crushed
• 1 red onion, chopped
• 8 - 10 sage leaves, chopped
• 2 C vialone nano rice
• 4 C chicken stock, boiling
• sea salt and freshly ground pepper
• ½ C grated parmigiano reggiano
• extra sage leaves, fried in a little oil until crisp, to garnish

Method

Preheat the oven to 200°C.

Place the pumpkin in a roasting pan and drizzle with a little olive oil, turning to coat. Roast for 20-30 minutes or until tender. Add the pancetta towards the end and cook, but do not allow it to become crisp.

Heat a little olive oil in a large, heavy-based pot and stew the garlic, onion and sage slowly. Add the rice and stir for a few minutes until warm.

Add the boiling stock all at once. Bring to the boil, add the salt, cover and reduce to a simmer. Cook for 15 minutes, stirring once halfway through. The mixture should still be sloppy, not dry, at this point.

Add the pumpkin and parmesan and fold through.

Season, rest for a few minutes and serve garnished with crisp sage leaves.