Flaunt Your Style

Risotto with Pumpkin and pancetta

(Essteele Per Salute 32cm/5.7L Covered Saute)

serves 4


  • 2 chicken stock
  • 100 gr of pancetta cut into small cubes
  • 60g butter, diced
  • 2 tbs extra virgin olive oil
  • 1 small brown onion, finely chopped
  • 2 garlic cloves, crushed
  • ¼ (800g) Japanese pumpkin, peeled, seeds removed, cut into 1cm cubes
  • 2 cups (350g) arborio rice
  • ½ cup (125ml) dry white wine
  • 1/3 cup (35g) finely grated parmesan, plus extra to serve

Place stock in a saucepan over high heat and bring to the boil. Reduce heat to very low so stock is barely simmering.

Place the pancetta in a sauté pan with 1 tablespoon of oil and cook over medium-low heat for 2-3 minutes or until crunchy. set aside.
Add ½ of the butter and oil to the  pan and heat over medium-low heat. Add onion and garlic, cook for 1 minute, then stir in pumpkin. Cook for a further 5 minutes, stirring occasionally, then season. Add rice, stir for 1 minute, then add wine, bring to the boil and stir until reduced by half.

Add hot stock a ladleful at a time, stirring continuously until stock is absorbed before adding the next. Continue, stirring constantly, for 15-18 minutes until stock is absorbed and rice is al dente. Remove from heat, add remaining butter and cheese, stir well, add a little extra stock and cover with a lid and leave for 2 minutes. Serve with freshly ground black pepper and crunchy pancetta on top.