You can’t go wrong this fall with this delicious, creamy pumpkin risotto topped with crunchy roasted pumpkin, crispy sage, pine nuts, pancetta and Parmesan cheese. The flavours complement each other perfectly with a lovely sweet and salty combination, while the pairing of soft and crispy textures really lifts this risotto’s flavours. Make sure to add a generous amount of toppings for an amazing presentation.

Ingredients

Roasted Pumpkin

• 300 g butternut squash or Hokkaido pumpkin, cut into cubes
• 2 sprigs rosemary
• 2 tbs olive oil
• 1/2 tsp salt and pepper

Risotto

• 1 butternut squash or Hokkaido pumpkin, peeled and cut into cubes
• 1/4 cup (60 mL) extra virgin olive oil
• 2 cloves garlic, cut in half
• 1/2 onion, finely chopped
• 1/2 cup (125mL) dry white wine
• 1.5 Litres chicken or vegetable stock
• 50g butter
• 2 cups (400g) arborio rice
• 1/2 cup (40g) grated Parmesan cheese
• Salt to taste
•  

Garnishes

• 6-8 fresh sage leaves
• 2 tbs pine nuts
• 1 tbs olive oil
• 10 rounds pancetta arrotolata, sliced very thin

Preparation

Preheat the oven to 200°C.  Line a baking tray with paper. Add pumpkin, rosemary leaves, salt and pepper and oil to the tray. Place in oven for 25 minutes or until golden. Set aside when ready.

Meanwhile, bring stock to a boil in a medium saucepan and cook pumpkin cubes for 10 minutes. Once ready (prick with a fork, cubes must be tender), remove pumpkin cubes with a skimmer and transfer to a bowl and mash pumpkin cubes with a fork. Keep stock warm.

In a large heavy bottom pan, add olive oil, garlic and onion. Cook, stirring until soft and slightly golden. Remove garlic cloves and add wine. Simmer, uncovered, until the liquid has almost evaporated. Combine rice. Stir to coat well with onion mixture. Cook, stirring for one minute.

Add 1/2 cup of hot stock to rice mixture. Cook, stirring over medium heat, until the liquid is absorbed. Continue adding stock, 1/2 cup at a time, stirring between each addition, until half the stock has been added.

Stir in the pumpkin, then continue adding stock, 1/2 cup at a time, stirring between each addition, until all the liquid has been absorbed (this step should take about 20 minutes). Remove risotto from heat. Stir in the butter and Parmesan. Season with salt and pepper to taste. Serve topped with reserved roasted pumpkin, pine nuts, pancetta and crisp sage leaves.

Garnishes Place the pine nuts in a frying pan and dry roast until golden. Remove and set aside. Heat frying pan over medium-low heat, add pancetta rounds and fry until crisp. Remove and set aside. Add remaining oil in and fry sage leaves for about 20 seconds.