This risotto is an alternative to the traditional time consuming risotto! A quick, easy dinner idea that is great for the whole family.


Ingredients (serves 4)

  • 1 litre stock (vegetable / chicken)
  • 2 cups Aborio rice
  • 1/2 pumpkin (cut and diced)
  • 1/2 cup cream (optional)
  • bunch sage
  • 100 grams pancetta (or bacon)
  • sprinkle parmesan cheese (for serving)
  • 1 onion
  • 2 cloves garlic

Method

  1. Chop onion and garlic and fry off in an oven proof dish on high heat. Add in pumpkin and stir in rice.
  2. After 5 minutes, add in stock and stir. Place lid on pot and place in a 180 degree pre heated oven.
  3. Once rice is cooked and stock has been absorbed stir together and stir in cream. Pumpkin will no longer be formed and will create a creamy texture.
  4. In a separate fry pan, place the pancetta and sage with some oil and fry off until crispy. Serve up a bowl of the risotto with some crispy pancetta and sage and a sprinkle of parmesan cheese.

Notes... To give this a mummy and daddy touch - we had a dash of white wine and stir in some blue cheese. Makes a massive delicious difference.
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