After you have cut the Pancetta (250 gram) into thin, short strips, heat up a fry pan with Extra-Virgin Olive Oil (to taste) and add them in. Let this cook on a medium heat for around ten minutes or until they begin to caramelize and become crispy. Heat up another fry pan and add EVOO and Rosemary Leaves (4). When the aroma becomes really strong, remove the rosemary and add Onion (1/2) and Sage Leaves (4). Let this simmer on a medium heat until it begins to brown.
Add the Pumpkin (1 kilogram) to the pan and mix it around with the onion for around 2 minutes. Then, spoon 2 scoops of Vegetable Stock (3 liter) and mix well. Let this simmer for 10 minutes, or until the pumpkin becomes nice and mushy. Squash the pumpkin down a little more then grate some Parmesan Cheese (to taste) over the top and mix again. Once this is ready, add the Arborio Rice (750 gram) and stir it through. Then, begin to ladle the stock in and mix simultaneously.
As the liquid disappears, you need to continue to add stock and then stir it through. This process will take around 25 minutes in total.
At this point, chop up the pancetta into smaller pieces then scoop up a small amount of the pumpkin risotto and taste it – if it’s nice and soft, the pumpkin risotto is ready and you can add around half of the pancetta and stir it through.
Now switch off the heat and add a few pieces of butter, mixing them through as they quickly melt thanks to the heat which is still in the pan.
Remove the pan from the stove and serve. Serve and enjoy!