Pea Risotto with Pumpkin and Pancetta

Ingredients

• 150 g peas (frozen)
• 500 g yellow-fleshed pumpkin (e.g., Hokkaido)
• 1 onion
• 8 slices pancetta (or breakfast bacon)
• 2 tbsp butter
• 250 g Risotto rice
• 120 ml white wine (e.g., Chardonnay)
• 600 ml Vegetable Broth
• 50 g Parmesan
• Salt
• Pepper

Instructions

1. 1.

   Let the peas thaw. Peel the pumpkin, remove seeds and cut flesh into about 1 cm cubes. Peel and chop the onion. Add pancetta slices to a pot and cook over low to medium heat for 4-6 minutes until crisp. Remove pancetta and set aside. Melt 1 tbsp butter in the bacon fat, sauté onion for 2-3 minutes until translucent. Add risotto rice and stir for 2 minutes until glossy.

2. 2.

   Add pumpkin cubes, briefly fry, then deglaze with white wine. Pour in half the vegetable broth and bring to a boil. Reduce heat to very low and cook risotto for 15-20 minutes, stirring occasionally and adding more broth as needed, until rice is creamy and grains still have a slight bite.

3. 3.

   After 15 minutes add peas and continue cooking. Grate parmesan finely. Just before serving stir in parmesan and remaining butter. Season with salt and pepper. Return pancetta slices to the risotto, cover and warm for 1-2 minutes. Plate the risotto on bowls.