Roasted Pumpkin, Fennel & Pancetta Risotto
Recipe: #32467
June 07, 2019
Categories: Rice, White Rice, Leek, Pumpkin Gluten-Free, No Eggs, Wine, more
"From our weekday newspaper The West Australian. Times are estimated."
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.