Pumpkin Risotto

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

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