October 31, 2013

Recipe Time!


Risotto Zucca e Pancetta (pumpkin and pancetta)

serves 4


You’ll Need:

300 gr fresh pumpkin, chopped

100 gr cubed pancetta

40 gr butter

50ml olive oil

20 gr of fresh baby spinach

50 gr grated grana padano

350 gr risotto rice



2 sprigs of thyme

100gr mascarpone cheese

About 1.5lt of vegetable stock



What To Do:

for the pumpkin – 

In a pan pour a drizzle of olive oil and 20gr of butter. Add the pumpkin and cook for 5min; season with salt, pepper and 1 sprig of thyme. Add 100ml of water and cook for about 20min. Mash the pumpkin with a fork.


for the risotto – 

In a pan pour a drizzle of olive oil. Add the pancetta and cook until golden brown; stir in the pumpkin then the rice; season with salt, pepper and a sprig of thyme.
Add a ladle of hot stock, stir until it has absorbed. Continue adding stock a ladle at the time until the risotto is cooked, this will take about 20min.
When the risotto is ready remove from the heat add 20gr of fresh baby spinach , the remaining butter and the grated grana mix well and place it in a serving dish.
Finish the risotto with a tablespoon of mascarpone on top and serve.


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