– from Off the Shelf by Donna Hay (also the author of Instant Entertaining)
2 c. arborio or carnaroli rice
5 c. chicken or vegetable stock
2 oz. butter
1 lb. 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
Preheat
the oven to 400 degrees. Place the rice, stock, butter and pumpkin in
an ovenproof dish and cover tightly with a lid or aluminum foil. Bake
for 30 minutes or until the rice is soft – the risotto will be quite
liquid. While the risotto is cooking, place the pancetta under the
broiler and cook for 2 minutes on each side or until crisp. Set aside.
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.
