serves
4
prep
20 minutes
cook
1:30 hour
difficulty
Mid
serves
4
people
preparation
20
minutes
cooking
1:30
hour
difficulty
Mid
level
Ingredients
- 1 small butternut pumpkin, halved, seeded and sliced into 3-4 pieces
- 60 ml (¼ cup) balsamic vinegar
- 80 ml (⅓ cup) extra virgin olive oil
- sea salt and ground black pepper, to taste
- 2 litres chicken stock
- 100 g pancetta, cut into small cubes
- 60 g butter, diced
- 1 small brown onion, finely chopped
- 440 g (2 cups) arborio rice
- 125 ml (½ cup) dry white wine
- 35 g (⅓ cup) finely grated parmesan, plus extra to serve
Instructions
- Preheat the oven to 200˚C.
- Place the cut pumpkin on a baking tray lined with baking paper. Drizzle with the vinegar and 2 tablespoons olive oil, then season with salt and pepper. Bake for 40 minutes or until tender. Scoop out the flesh into a bowl, mash until smooth and set aside.
- Place the stock in a saucepan over high heat and bring to the boil. Reduce the heat to very low so the stock is barely simmering.
- Heat another tablespoon of oil in a large, heavy–based saucepan over low-medium heat. Add the pancetta and cook until crisp. Remove from the pan and set aside, leaving as much fat in the pan as possible.
- Add half the butter and the remaining tablespoon of oil to the pan. Add the onion and cook over low – medium heat for 1-2 minutes or until just softened. Add the rice, stir for 1 minute, then add the wine, bring to the boil and to allow the alcohol to evaporate.
- Add the hot stock, one ladleful at a time, stirring occasionally until the stock is absorbed before adding the next. Continue for 15-18 minutes or until the stock is absorbed and the rice is al dente. Remove from the heat, stir in the pumpkin, the remaining butter, cheese and a little extra stock. Cover with a lid and leave for 2 minutes.
- Ladle the risotto into shallow bowls, top with a grind of black pepper and crisp pancetta and serve immediately.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
