It’s the holiday season and that means spending time with family and friends and enjoying some great meals! Here’s a great recipe from Crowne Plaza Louisville Executive Chef Paul Sant for Pumpkin and Pancetta Risotto.
Ingredients:
1 medium pumpkin, peeled, seeded, cut into small cubes
1 tablespoon olive oil
1 tablespoon finely chopped fresh rosemary
6 slices pancetta, chopped or Bacon
6 cups chicken stock
1 tablespoon butter
1 onion, finely chopped
1 garlic clove, crushed
1¾ cups Arborio rice
½ cup cream
½ cup grated parmesan
Shaved parmesan, to serve
METHOD
1. Preheat oven to moderate, 350°. Place diced pumpkin on a baking tray and toss with the oil and rosemary. Season to taste. Bake for 10 minutes. Sprinkle with pancetta. Bake a further 10 minutes until pancetta is crisp and pumpkin is tender.
2. Bring stock and water to boil in a medium saucepan. Reduce heat to low.
3. Melt butter in a large saucepan on high. Sauté onion and garlic for 3-4 minutes until tender. Add rice and cook, stirring, for 1 minute.
4. Add stock to rice, 1 cup at a time. Cook, stirring, until all the liquid has been absorbed, then adds the next cup of stock. Continue until all the stock is absorbed and the rice is tender (about 20 minutes). Remove from heat and blend in the cream and grated parmesan. Season to taste.
5. Stir the pumpkin mixture through the risotto, then mix the through. Serve topped with shaved parmesan.
