Roasted Pumpkin, Fennel & Pancetta Risotto

Prep Time
Cook Time
1h 30m
Ready In

"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings


  • Serving Size: 1 (570.2 g)
  • Calories 1528
  • Total Fat - 141.7 g
  • Saturated Fat - 73.2 g
  • Cholesterol - 325.7 mg
  • Sodium - 2166.4 mg
  • Total Carbohydrate - 45.4 g
  • Dietary Fiber - 4.2 g
  • Sugars - 1.4 g
  • Protein - 23.7 g
  • Calcium - 512 mg
  • Iron - 4.5 mg
  • Vitamin C - 39.9 mg
  • Thiamin - 0.6 mg

Step 1

Place pumpkin and bennel in a roasting pan and drizzle with 2 tablespoons of tghe oil and a quarter cup of the wine and season with salt and pepper and cover tightly with foil and cook in a moderate oven (180C) for 40 minutes and then remove foil and cook for a further 25 to 30 minutes or until golden brown.

Step 2

Heat 1 tablespoon of the oil in a large saucepan over a medium heat and add the pancetta, and cook until lightly browned.

Step 3

Remove and add leek and garlic and cook, stirring for 3 minutes or until softened but not coloured and then stir in rice to coat and add remaining wine and boil until reduced by half and then add 1 cup of the hot stock and stir over a medium heat until stock has been absorbed and continue to add stock, 1 cup at a time, stirring until stock is absorbed after each addition, and adding pancetta and roasted vegetable with the last cup of stock.

Step 4

Stir in parmesan and season with salt and pepper and cover and let stand for 5 minutes.

Step 5

Meanwhile heat remaining oil in a small frying pan and fry the sage leaves for 30 to 45 seconds or until crisp and then drain on absorbent kitchen paper.

Step 6

Serve risotto topped with crisp sage leaves.

Tips & Variations

No special items needed.