You could easily sub any winter squash for the pumpkin, and bacon for the pancetta. The basic risotto method lends itself to a variety of additions, and squash is one of the best. Even though it takes a while, it's very easy and the end product is SO good.
This recipe is from the Food Network.
This recipe is from the Food Network.
Ingredients
1/3 cup chopped pancetta
2 to 2 1/2 cups light chicken stock
2 large shallots, chopped
1 pound pumpkin flesh, cut into 1/2-inch cubes (about 4 cups)
3 tablespoons olive oil
Scant 1 cup risotto rice (Carnaroli, Arborio, or Vialone Nano)
1/2 cup dry white wine
2 tablespoons mascarpone
1/4 cup freshly grated Parmesan
Sea salt and freshly ground black pepper
Directions
Heat a dry non-stick [cast iron would be even better] frying pan and, when hot, fry the pancetta until browned and crisp. Drain and set aside.
Heat the stock to a gentle simmer in a saucepan.
In a large saucepan, gently saute the shallots and pumpkin in the oil for about 5 minutes. Stir in the rice and cook for a further 2 minutes to toast the grains. Pour in the wine and cook until reduced right down.
Now pour in one-fourth of the stock and stir well. Cook gently until the liquid has been
absorbed, then stir in another ladleful of stock. Continue cooking and stirring, gradually
adding the stock, until the rice grains are just tender and the risotto is creamy. The
whole process should take about 15 minutes.
About 2 minutes before the end of cooking, stir in the pancetta, mascarpone, and half the Parmesan. Check the seasoning, then serve in warm bowls, sprinkled with the remaining Parmesan.
1/3 cup chopped pancetta
2 to 2 1/2 cups light chicken stock
2 large shallots, chopped
1 pound pumpkin flesh, cut into 1/2-inch cubes (about 4 cups)
3 tablespoons olive oil
Scant 1 cup risotto rice (Carnaroli, Arborio, or Vialone Nano)
1/2 cup dry white wine
2 tablespoons mascarpone
1/4 cup freshly grated Parmesan
Sea salt and freshly ground black pepper
Directions
Heat a dry non-stick [cast iron would be even better] frying pan and, when hot, fry the pancetta until browned and crisp. Drain and set aside.
Heat the stock to a gentle simmer in a saucepan.
In a large saucepan, gently saute the shallots and pumpkin in the oil for about 5 minutes. Stir in the rice and cook for a further 2 minutes to toast the grains. Pour in the wine and cook until reduced right down.
Now pour in one-fourth of the stock and stir well. Cook gently until the liquid has been
absorbed, then stir in another ladleful of stock. Continue cooking and stirring, gradually
adding the stock, until the rice grains are just tender and the risotto is creamy. The
whole process should take about 15 minutes.
About 2 minutes before the end of cooking, stir in the pancetta, mascarpone, and half the Parmesan. Check the seasoning, then serve in warm bowls, sprinkled with the remaining Parmesan.
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