Pumpkin Risotto
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Pumpkin Risotto
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 1 kg pumpkin 2.20 lb (cut into small cubes)
- 750 arborio rice 3.85 cup US
- 250 grams pancetta 8oz
- extra-virgin olive oil EVOO
- sage fresh leaves
- rosemary fresh leaves
- ½ onion chopped into small pieces
- Parmesan Cheese
- 3 L vegetable stock 12 cups (Stock: Onion, carrot, celery, fresh
Instructions
- After you have cut the pancetta into thin, short strips, heat up a fry pan with EVOO and add them in. Let this cook on a medium heat for around ten minutes or until they begin to caramelize and become crispy.
- Heat up another fry pan and add EVOO and a couple of small branches of rosemary. When the aroma becomes really strong, remove the rosemary and add the onion and sage leaves.
- Let this simmer on a medium heat until it begins to brown.
- Add the pumpkin to the pan and mix it around with the onion for around 2-3 minutes. Then, using a ladle, spoon 2 – 4 scoops of stock and mix well.
- Let this simmer for 10-15 minutes, or until the pumpkin becomes nice and mushy.
- Squash the pumpkin down a little more using a wooden spoon then grate some fresh parmesan cheese over the top and mix again.
- Once this is ready, add the rice and stir it through. Then, begin to ladle the stock in and mix simultaneously.
- As the liquid disappears, you need to continue to add stock and then stir it through. This process will take around 25 minutes in total.
- At this point, chop up the pancetta into smaller pieces then scoop up a small amount of the pumpkin risotto and taste it – if it’s nice and soft, the pumpkin risotto is ready and you can add around half of the pancetta and stir it through.
- Now switch off the heat and add a few pieces of butter, mixing them through as they quickly melt thanks to the heat which is still in the pan.
- Remove the pan from the stove and serve.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
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