Recipe by JustJanS
I bought myself heaps of quite old Australian Gourmet Traveller Magazines at a thrift shop. I haven’t made these recipes, but as I really can’t store the magazines in our caravan I’m posting the ones that interest me. This recipe is from March 1994.
Top Review by Karen Elizabeth
We like risotto, and I always feel pumpkin or butternut work particularly well, they achieve just the right degree of soft, without dissolving entirely. I didn't have pancetta so used bacon, and according to DD2 I went a bit overboard with the parsley, oh, and I did add a 1/2 cup of white wine (reducing the amount of stock a little), because I enjoy it. A very good risotto, enjoyed by the whole family! thank you Jan! Made for Aussie/Nz 12 days Of Christmas Recipe Swap, December 2008
- 1 1⁄4 liters chicken stock or 1 1⁄4 liters vegetable stock
- 75 g thickly sliced pancetta, cubed
- 1 onion, chopped
- 500 g pumpkin, peeled, seeded and chopped
- 400 g arborio rice
- 1⁄4 cup finely chopped parsley
- 40 g butter
- 1⁄3 cup freshly grated parmesan cheese
Directions See How It's Made
- Bring the stock to the boil in a saucepan; reduce heat and simmer covered while making the risotto.
- 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.
- Add the rice and stir to coat well in the pancetta fat and heat through.
- Add a ladleful of simmering stock and stir over a low to medium heat until liquid is absorbed.
- Season to taste with salt and freshly ground black pepper.
- 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.
- The rice should be creamy, with a bit of a bite (al dente).
- Stir in the butter, parsley and parmesan, remove from heat and cover. Allow to stand for 5 minutes before serving.