400g risotto rice
1250mls chicken stock
50g butter
500g pumpkin peeled and cubed
12 slices pancetta (or bacon)
handful fresh peas
250g grated parmesan
1 tbsp flat parsley
1. Place the rice, stock, butter and pumpkin in an oven proof dish, cover tightly with either a lid or foil and bake for 30 minutes at 200c/400f.
2. Meanwhile, place the pancetta under the grill until crispy. Lay it onto some kitchen roll to absorb any excess oil.
3. Take out the risotto and remove the lid. Stir through, making sure to relieve any bits stuck on the bottom. There will be some liquid, but this will be absorbed. Sprinkle in the fresh peas and stir through. They will cook in the stock very quickly (3 or 4 minutes). Sprinkle over the parmesan, stir all through. This will now thicken.
4. Dish into bowls and lay the pancetta over the top, either whole or broken into peices.
5. Sprinkle over the flat parsley and serve.
Tips: Cheddar cheese can be used but will taste heavier - maybe half and half. Broad beans or corn would also work.
Note: the photo is of course Butter Chicken, cause why would you want to make anything else?
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