Roast Rosemary Pumpkin and Chicken Risotto with crispy Pancetta

Munch Munch Munch

Nailed it.









Serves 4

  • 300g pumpkin, roughly chopped
  • 3 sprigs of fresh rosemary
  • 4 slices of shaved pancetta, torn into pieces
  • Spray olive oil
  • Salt and cracked black pepper
  • 1 lge onion, finely diced
  • 1/2 head garlic, crushed
  • 1 1/2 cups Arborio rice
  • 1L chicken stock, heated (it’s a good idea to have up to an extra 300 mL handy just in case you evaporate the stock too quickly, you do not want a crunchy, dry risotto!) This is a dish you need to play by ear to an extent
  • 1 small to medium chicken breast, sliced thinly
  • Small handful of shaved parmesan
  • 2 tbs butter

Preheat the oven to 200 degrees celsius.

Place the chopped pumpkin, rosemary sprigs onto some baking paper and spray with olive oil and season with salt and pepper. In a corned of the tray add the pancetta. Pop into the oven to roast for about 15 to 20 minutes or until pumpkin is 3/4 cooked and the pancetta is crispy.

Meanwhile prep the rest of the ingredients.

Cook onions and garlic and roasted rosemary sprigs on a low-ish heat in a little olive oil for around five minutes until soft. Add the rice and coat with the onion juice for about a minute. Season with salt and pepper.

Add one cup of the warm stock and mix through. Once the stock is absorbed add the next cup and the roasted pumpkin pieces. Use your spoon or spatula to break up some of the pumpkin pieces to help the flavour of the stock along. Check the seasoning and add more if you need to.

Once that stock is absorbed add the third cup and the chicken slices, pieces by piece. Again wait til the stock is absorbed then add the final cup of liquid. The leaves from the rosemary springs should’ve dropped off by now, so remove the twigs.

Five minutes before the rice is cooked through sprinkle in the shaved parmesan.

Finally about a minute before serving add the butter and mix through.

Serve in your favourite bowls (why use the ugly ones) and top with the crispy pancetta pieces.

Handy Hint: If it looks as though your stock is absorbing too quickly turn down the heat and place a cover over the top to give the rice a chance to cook.

Do keep an eye on it, you don’t want to stuff it up and stir occasionally to make sure it doesn’t catch on you pan bottom.

Feel free to comment on this post or ask any questions about the recipe!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: