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How to make Pumpkin Risotto with Speck or Pancetta (Cured Pork Belly)
To prepare the Pumpkin Risotto with pancetta or speck first of all prepare the vegetable broth: pour 2 cups of water, 1 celery, 1 carrot and 1 onion into a saucepan and cook for 30 minutes.
In the meantime, clean and cut the pumpkin in small cubes, add in a pan with a thread of oil and cook. Add some vegetable stock in hot water if it becomes too dry.
Cut the speck or pancetta in slices.
Chop the onion. In a pan, brown the onion and the speck (leaving some aside for decoration) with a thread of oil, then add the rice. Toast the rice over high heat, stirring for a few minutes. Add white wine and let the alcoholic component evaporate well.
Add a little bit of vegetable stock (until the rice is just covered) and boil, adding more broth only when the rice is dry.
In the meantime, in a small pan, put with a thread of oil and add the remaining slices of speck, brown them a little bit.
When the risotto is half cooked (about 7-8 minutes), add the pumpkin. Add a little bit of stock to avoid that the risotto becomes too dry and add the salt.
Once the rice is ready, turn off the heat, add a knob of butter and parmesan, and mix vigorously with a wooden spoon. If the rice is too dry, add a little broth. Cover with a lid for 1 minute
Decorate the risotto by adding the crunchy speck or pancetta. You can make the Pumpkin Risotto without meat if you are vegetarian or love just vegetables in this dish.