Roast Pumpkin and Pancetta Risotto...

Makes: 4 servings

Ingredients:

     ½ cup extra virgin light olive oil

     2.5L vegetable stock

     ½ cup dry white wine

     40g butter

     300g butternut pumpkin, peeled, deseeded, cubed

     100g pancetta slices

     4 garlic cloves, crushed

     2 brown onions, finely diced

     4 cups arborio rice

     Large handful of fresh basil leaves,
     if unavailable dried leaves are fine

     Large handful of fresh parsley leaves,
     if unavailable dried leaves are fine

     Large handful of fresh oregano leaves,
      if unavailable dried leaves are fine

     1 ½ cups finely grated parmesan

Method:

1.      Preheat oven to 200°C. On a heat proof tray lay pumpkin cubes, drizzle with some olive oil, season with salt, pepper and a small amount of oregano. Bake in preheated oven for 15-20 minutes or until golden. Add the pancetta and bake for a further 10 minutes or until pancetta is crisp and vegetables are tender.

2.      Meanwhile heat butter and olive oil in a large saucepan, add onion. Cook, whilst stirring, until onion is translucent. Add the rice and small handful of thyme, stir frequently and cook until grains are slightly glassy in appearance.

3.      Add the wine and ½ the stock to the pan, reduce heat to a simmer stir regularly and cook until the liquid is absorbed. Slowly add more stock, continue stirring.
Cook for a further 20- 30 minutes or until rice is tender, taste- rice should be firm and the risotto creamy. Add most of the parmesan.

4.      Add the remaining herbs, garlic, most of the pumpkin, most of the pancetta and parmesan to the risotto and stir thoroughly. Cook for another 2 minutes.
Season with salt, pepper and more parmesan (if you like) to serve.

(Note: left over mixture can be cooled and used the following day to make Arancini.)