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

Salt

Pepper

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.

 


Share This Post      


Filter your view