Pumpkin risotto with mascarpone cheese & Prosecco

Ingredients

• 600-750gr (yield of approx 1kg cooking pumpkin) pumpkin diced into 1/2-inch chunks

• 220gr arborio rice

• 170gr unsmoked pancetta

• 125gr mascarpone

• 3 shallots, finely chopped

• 3 large garlic cloves, crushed

• 800ml chicken stock 800ml chicken stock 

• 200ml prosecco ( or dry white wine)

• 2 tbsps Extra Virgin Olive Oil

• 1 tbsp honey 

• 8 fresh sage leaves, finely chopped

• 1 tsp dried sage

• 1 tsp garlic granules

• 1 tbsp honey 

• 1 bay leaf

• 1 Parmesan/Grana rind (optional)

• Salt and pepper to taste 

Method

I start by turning the oven on to 200ºC. I clean and prep the pumpkin and place the chunks into a large bowl. I then add 1tbsp EVOO, honey, dried sage, garlic granules, salt, and pepper and ensure that the pumpkin chunks are fully coated. I place them onto a lined oven tray and roast in the oven for about 35 minutes or until soft and golden.

In a cast-iron pan, I add 1/2 tbsp of EVOO, allow it to heat up, and add the pancetta. I let it render and crisp up and using a slotted spoon, I transfer it into a bowl and set it aside for later. To the pancetta renderings, I add the remaining EVOO, together with the bay leaf, some freshly ground black pepper, the shallots, and garlic. Once they’re slightly golden, I pour in the arborio rice and stir until the edges of the rice are translucent.

In the meantime, into a measuring jug, I pour in the prosecco and the chicken stock (I use a stock pot with hot boiling water to dissolve it) and sprinkle in the finely chopped fresh sage leaves. This liquid gold is then added little by little, together with the parmesan/grana rind (if you have a spare one going), to the rice mixture until it’s almost absorbed (this usually takes about 20- 25 minutes). At this point, I add the roasted pumpkin and half of the pancetta to the loose risotto and leave to gently simmer for about 5 minutes. Time for the mascarpone cheese to go in and as this is folded in, some of the pumpkin will almost melt right into the risotto, which will give it a most beautiful colour.

Having a little taste is the best way to judge whether the risotto is ready and if the seasoning needs to be adjusted. When it’s good to serve, the rice should have a little bite to it and the consistency should be creamy but should not have any broth-like liquid. I remove the bay leaf and the parmesan/grana rind and then top it with some freshly cracked black pepper and the remaining pancetta before placing it in the middle of the table for the family to help themselves. This risotto serves 3 comfortably (or 4 with some garlic bread/ starter) and makes for a wonderfully luxurious way to usher in Autumn. Enjoy!