Pumpkin and Pancetta Risotto

Serves 4 Ingredients Method
Roasted Pumpkin and Pancetta:3 cups diced pumpkin

2tbls olive oil

1tbls fennel seeds

Salt and pepper

250g diced bacon or pancetta lardons

Basic Risotto Recipe:

2tbls butter

1 onion, finely diced

2 cloves garlic, crushed

2 cups arborio rice

1 cup dry white wine

1.5 litres chicken stock

50g Parmesan cheese, grated

Heat the oven to 220°C.
Coat the pumpkin well with olive, salt and pepper and the fennel seeds. Spread out in a baking dish. Place the bacon or pancetta in a separate dish. Bake for 15-20 minutes until golden and caramelised. Drain the pancetta on kitchen paper if too fatty.
Gently heat the stock in a pot on the hob.
Melt the butter in a separate pot and gently cook the onions and garlic until soft. Add the rice and stir well until coated with the butter. The rice should turn slightly translucent.
Pour in the white wine and stir until it is fully absorbed.
Keep the stock warm on the stove, but don’t allow to boil. Add one ladle of stock to the rice, stir and allow to absorb. You’re ready for the next ladle of stock when the rice starts sticking to the pot. Carry on until the rice is cooked through but still firm. If it is still crunchy, add more stock.
Stir in grated Parmesan cheese and season well.
Add most of the roasted pumpkin and pancetta, keeping some extra for garnish.
Serve immediately with a green salad and extra Parmesan cheese.