Name: Pumpkin Risotto
Yield: 4 servings
Ingredients: 320 g risotto rice (about 4 generous handfuls); 800 g pumpkin, peeled and cut into small cubes; 1 large onion, finely chopped; 1 small chilli, sliced; 3 sprigs rosemary; 1 tbsp olive oil; 30 g butter, plus a little extra to finish; 50 g Parmesan cheese, finely grated, plus extra to serve; About 1 litre hot vegetable or chicken stock; 100 ml dry white wine; Optional: 80 g guanciale or bacon

Method

12 steps

Cut the pumpkin into small squares and set aside.
Slice a little guanciale or bacon, if using, and set aside.
Heat a drizzle of olive oil in a pan, add the guanciale or bacon, and cook until slightly crispy.
Add rosemary sprigs and sliced chili to the pan.
In a separate pan, sauté finely chopped onions in butter and olive oil until translucent.
Add the rice to the onions and stir until the rice becomes transparent.
Pour in a splash of white wine and let it evaporate.
Add the pumpkin pieces and cook for a few minutes.
Gradually add hot stock, stirring continuously, until the rice and pumpkin are tender and the risotto is creamy.
Check the softness of the pumpkin; it should be melt-in-the-mouth but still visible.
Remove from heat, stir in a knob of butter and grated parmesan cheese.
Let it rest for a few minutes, then serve topped with a little extra parmesan and a drizzle of olive oil.

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