Roasted Pumpkin and Pancette Risotto

Roasted Pumpkin and Pancette Risotto

A great dish using the best of the seasons harvest


  • 200 g/8ozs pumpkin slices or butternut squash
  • 2 dsp olive oil
  • 2 cloves garlic – chopped
  • 1 red onion – finely chopped
  • 4 stalks celery – chopped
  • 500 g arborio risotto rice
  • 1 white onion – chopped
  • 4 Oz. 100 gms Pancetta – finely chopped
  • 4 spring onion – chopped
  • 2-3 pints vegetable or chicken stock
  • 1 glass white wine – optional
  • 2 lbs assorted mushrooms e.g. brown cap button, chestnut, fresh and dried


  • Heat the olive oil in a large pan.
  • Add the chopped onion, garlic mushrooms, celery, spring onion and bacon and cook for 8-10 minutes over a low heat.
  • Next add the rice and cook for 3-4 minutes until it all becomes coated and glistening. Add wine. Add the stock a little at a time allowing the rice to absorb the liquid before adding more, continue until all the liquid has been absorbed.
  • Next add the sliced pumpkin, mushrooms, herbs, parsley and adjust the seasoning. Simmer slowly untill all the liquid has been absorbed.
  • Garnish with a little Mascarpone cheese, and Parmesan shavings.


To serve mascarpone cheese and parmesan shavings.
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