1. Bring the stock to the boil in a saucepan; reduce heat and simmer covered while making the risotto. 2. Cook the pancetta in a heavy based saucepan until the fat starts to melt, add the onion and cook over a medium heat until soft. Add the pumpkin and cook over a medium heat for 10 minutes, stirring occasionally. 3. Add the rice and stir to coat well in the pancetta fat and heat through. 4. Add a ladleful of simmering stock and stir over a low to medium heat until liquid is absorbed. 5. Season to taste with salt and freshly ground black pepper. 6. Add the remaining simmering stock a ladleful at a time, stirring constantly and allowing each addition of stock to be absorbed before adding the next. 7. The rice should be creamy, with a bit of a bite (al dente). 8. Stir in the butter, parsley and parmesan, remove from heat and cover. Allow to stand for 5 minutes before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
