:: Pumpkin and Crispy Pancetta Risotto

October 27, 2009 at 1:02 am 7 comments

Last month we stayed at Grouse Lodge, (the recording studios Michael Jackson used while he stayed in Ireland, don’t you know!) to record Industry’s new material which will be released in the UK. Now, when I’m “on the road” with the band I am usually fairly starved for foodie delights, however the lovely folks who own Grouse prepare the most amazing homecooked food! Not only that but they also have their own apple orchard, vegetable garden, and even a giant pumpkin patch. Not to mention the ducks and chickens which roam around keeping an eye on everything!

As you can imagine, I was fairly excited and spent every opportunity out taking pictures of the amazing garden! We had breakfast, lunch and dinner all freshly prepared, but one of my favourite meals was the delicious risotto which made a really tasty lunch. This is my version of it!

Pumpkin and Crispy Pancetta Risotto

I absolutely love this recipe, it is a real cosy dish, which leaves you full, satisfied and warm. Risotto may seem a little tricky, but it’s just a case of giving it your full attention and slowly incorporating the liquid, so give it a go! If you can’t get your hands on pancetta slices, use smoked streaky bacon.

Serves 4

850g pumpkin, cut into slices
A few fresh sage leaves
3 garlic cloves, roughly sliced
4 tablespoons olive oil
8 slices of pancetta
1 litre of chicken stock
150g butter
1 red onion, finely chopped
300g risotto rice
75ml white wine
150g parmesan freshly grated
A good pinch of sea salt and freshly ground black pepper

Preheat the oven to 220oC/425oF/Gas Mark 7.
Peel and gut the pumpkin and cut into slices. Make sure to save the seeds they are super tasty roasted with a little butter and sea salt.
Place the pumpkin on a roasting tray with the garlic, sage, salt and pepper, toss together.
Cover with tin foil and bake until soft for about 50 minutes.
10 minutes before the pumpkin is ready remove from the oven, lay the pancetta over the pumpkin and place bake in the oven till crisp.
Melt 75g of the butter and the remaining olive oil in a large frying pan and gently fry the onion until soft for about 15 minutes.
Add the rice and off the heat stir through until it is totally coated with the onion mix.
Return to the heat, add enough stock to cover the rice and simmer stirring until the rice has absorbed nearly all the liquid.
Continue to add a little more stock at a time until it is all absorbed. This should take about 15 minutes, until the rice has a creamy coating.
Add the remaining butter, roast pumpkin, white wine, garlic and parmesan. Gently stir though.
Serve immediately.

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Entry filed under: garlic, pancetta, parma ham, pumkins, red onion, risotto, sage, stock, white wine.

:: Good Mood Food Cookbook Competition! :: Spicy Pumpkin Seeds

7 Comments Add your own

  • 1. Nina Timm  |  October 27, 2009 at 3:31 am

    Somewhere I have missed that you also belong to a band…..even more reason why I think you are just phenomenal……great risotto recipe. I've made pumpkin and biltong risotto once, biltong being our version of jerky!

    Reply
  • 2. Kari  |  October 27, 2009 at 3:51 am

    Making this. 100 percent. This looks amazing

    Reply
  • 3. George@CulinaryTravels  |  October 27, 2009 at 3:15 pm

    Fabulous risotto. Love the inclusion of pumpkin.

    Reply
  • 4. NenaghGal  |  October 27, 2009 at 6:01 pm

    Having been told recently by my loving husband that my meals were not up to par – I will definately be trying this – it's look fantastic. Your photography is exceptional – look forward to picking up your book.

    Reply
  • 5. Kasey  |  October 27, 2009 at 10:19 pm

    Need to make this. Now.

    Reply
  • 6. Sarah and Anson  |  October 28, 2009 at 2:45 am

    Three of my favorite foods in one dish! Why didn't I think of this? Great job!

    Reply
  • 7. RecipeGirl  |  October 29, 2009 at 12:58 pm

    That's a gorgeous dish!

    Reply

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