Pumpking and pancetta risotto
My organic box still brought me some sweet mama squash. Probably the last of the lot."Goobye! See you in about 9-month’s-time". Looking for what to do with my last squash of the lot I came across this delicious pumpkin and pancetta risotto in a Gordon Ramsey book – Gordon Ramsey A Chef for all Seasons. I once had a friend make me an utterly delicious pumpkin risotto and I had never dared preparing one after that.She is such a wonderful cook!! However, today I changed my mind as I thought that I could also take part in the Weekend Herb Blogging with it. This week's event is hosted by Anh. How delicious the risotto came out! And the colour is also soo beautiful. I am very happy to have used the last of my pumpkin in style and have killed two birds with one stone. Thanks for reminding me Pat!
Sweet mama squash is related to buttercup squash and has a lovely sweet flavour once they are cooked. It worked really well with the pancetta in the recipe. The mascarpone added a beautiful creaminess plus the wonderful taste of the parmesan. Would you like some? I would recommend that you visited this site to find out about all the different types of squash.
40g pancetta, chopped
500-600ml light chicken stock ( I always tend to add a bit more - just in case I need it)
2 large shallots, chopped
500 pumpkin flesh cut into very small cubes - not bigger than 1 cm
3 tablespoons of olive oil
200g risotto rice (a 240ml cup)
240ml dry white wine ( Gordon says 100ml)
2 tablespoons mascarpone
25g freshly grated Parmesan cheese
sea salt and freshly ground black pepper
- heat a dry non-stick frying pan and, when hot, fry the pancetta until browned and crisp. Drain and set aside. Heat the stock to a gentle simmer in a saucepan.
- in a large saucepan, gently sauté the shallots and pumpkin in the oil for about 5 minutes. Stir in the rice and cook for another 2 minutes to toast the grains. Pour in the wineand cook until reduced right down.
- now pour in a quarter of the stock and stir well. Cook gently until the liquid has been absorbed, then stir in another ladleful of stock. Continue cooking and stirring, gradually adding the stock, until the rice grains are just tender.
- about roughly 2 minutes before the end of cooking stir in the pancetta, mascarpone and half the parmesan. check the seasoning, then serve in warmed bowls, sprinkled with the remaining parmesan.