Cooking Instructions
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Step 1
After you have cut the
Pancetta (1 cup)
into thin, short strips, heat up a frying pan with
Extra-Virgin Olive Oil (as needed)
and add them in. Let this cook on medium heat for around 10 minutes or until they begin to caramelize and become crispy.
Step 2
Heat up another frying 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 medium heat until it begins to brown.
Step 3
Add the
Pumpkins (8 2/3 cups)
to the pan and mix it around with the onion for around 2 minutes. Then, spoon 2 scoops of
Vegetable Stock (12 1/2 cups)
and mix well. Let this simmer for 10 minutes, or until the pumpkin becomes nice and mushy.
Step 4
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 (3 3/4 cups)
and stir it through. Then, begin to ladle the stock in and mix simultaneously.
Step 5
As the liquid disappears, you need to continue to add stock and stir it through. This process will take around 25 minutes in total.
Step 6
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.
Step 7
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. Serve and enjoy!
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