Risotto Alla Zucca (Pumpkin Risotto)

Ingredients:

3oz. thickly cut Pancetta or top quality smoked streaky bacon, cubed
1 medium sized onion, chopped
1lb 2oz ripe orange pumpkin or butternut squash, peeled, seeded and chopped
sea salt and freshly milled black pepper
14oz Village Harvest Arborio or Organic Arborio Rice
2 pints (approximately) vegetable or chicken stock, kept at a simmer
a handful of finely chopped fresh parsley
1 teaspoon lemon juice or white wine vinegar
2 tablespoons unsalted butter
3 heaping tablespoons freshly grated Grana Padano cheese (or Parmesan if Grana Padano is not available)

Preparation:

Fry the Pancetta gently in a heavy bottomed large pot until the fat runs, then add the onion and fry until softened.

Add the pumpkin and cook gently with the onion and Pancetta until softened and mushy.

Add the rice and, very carefully, lightly toast it on all sides. Then begin to add the stock, stir and allow the rice to absorb the liquid, add more stock, season to taste, and when the rice has absorbed the liquid, add more.

Continue in this way until the rice is tender and all the grains are plump and cooked through.

Stir in the parsley, lemon juice or vinegar, butter and Grana Padano, remove from the heat and cover.

Leave to stand for three minutes, then stir again and transfer to a warmed platter. Serve at once.

Serves 4

Source:

The Little Risotto Book
Recipes by: Valentina Harris
Produced by: Italian Trade Commission in conjunction with Regione Lombardia and Ente Nazionale Risi