Risotto With Pumpkin

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.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 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

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.