Baked Pumpkin and Pancetta Risotto

– from Off the Shelf by Donna Hay (also the author of Instant Entertaining)

Ingredients

  • 2 c. arborio or carnaroli rice
  • 5 c. chicken or vegetable stock
  • 50 g butter
  • 450 g butternut pumpkin (squash), peeled and finely diced
  • 12 slices pancetta
  • 3/4 c. finely grated parmesan cheese
  • cracked black pepper and sea salt
  • 1 tbsp. chopped flat-leaf parsley

Method

  1. Preheat the oven to 205 ºC.
  2. Place the rice, stock, butter and pumpkin in an ovenproof dish and cover tightly with a lid or aluminum foil.
  3. Bake for 30 minutes or until the rice is soft – the risotto will be quite liquid.
  4. While the risotto is cooking, place the pancetta under the broiler and cook for 2 minutes on each side or until crisp.  Set aside.
  5. Add the parmesan, pepper, salt and parsley to the risotto and stir for 2 minutes to thicken it.

To serve, place in serving bowls and top with the pancetta.  Serves 2 as a main dish.