RECIPE

Pumpkin, Pea and Pancetta Risotto

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Ingredients:

    Serves: 4
    Prep time: 15 mins | Cook time: 40 mins

  • 1 butternut pumpkin peeled and chopped
  • 1/4 tsp ground nutmeg
  • Salt & black pepper, to taste
  • Olive oil
  • 175g Barbaro pancetta, diced
  • Handful of sage leaves
  • 1 onion finely chopped
  • 2 cups arborio rice
  • 1 L salt-reduced vegetable stock
  • 3/4 cup frozen peas
  • 1/4 cup grated parmesan

RECIPE STEPS:

Step 1
Roast the Pumpkin: Preheat oven to 200°C (fan-forced). Toss chopped pumpkin with olive oil, nutmeg, salt, and pepper. Spread on a baking tray and roast for 25–30 minutes or until soft and caramelised. Once cooled, blend into a smooth purée using a NutriBullet or blender. Set aside.
Step 2
Crisp the Pancetta & Sage: In a large pan, heat a drizzle of olive oil over medium heat. Add diced pancetta and cook until golden and crispy. Add sage leaves and fry until crisp. Remove both from the pan and place on a paper towel to drain.
Step 3
Sauté Onion & Start Risotto: In the same pan (with pancetta oil), add chopped onion and cook gently until softened. Stir in the arborio rice and cook for 1–2 minutes to toast.
Step 4
Cook the Rice & Add Pumpkin: Gradually add warm vegetable stock, one cup at a time, stirring frequently. After the first few cups of stock, stir in the pumpkin purée. Continue adding stock and stirring for 20–25 minutes, until the rice is al dente, and the risotto is thick and creamy.
Step 5
Add Peas & Parmesan: Stir in the grated parmesan and peas. Cook for another 2–3 minutes, until the peas are bright and heated through. Season with salt and pepper to taste.
Step 6
Serve: Top with the crispy pancetta, fried sage, and serve into bowls.