Ingredients
- null 4 cups pumpkin, peeled, seeded and chopped into 1-inch pieces
- null 2 Tbsp olive oil
- null 1 clove garlic, minced
- null ¼ tsp salt
- null ¼ tsp pepper
- null ⅛ tsp ground nutmeg
- null ⅛ tsp cayenne pepper
- null 4 ½ cups chicken broth
- null 6 fresh sage leaves
- null 2 bay leaves
- null 2 Tbsp olive oil
- null ½ cup pancetta, diced
- null ⅓ cup fresh sage, finely chopped and divided
- null 1 large onion, diced
- null 1 ½ cups RiceSelect® Arborio Rice
- null ½ tsp salt
- null ½ tsp pepper
- null ¾ cup dry white wine
- null ⅓ cup Parmesan cheese, grated
- null 2 Tbsp butter
Instructions
- Roasted Pumpkin: Preheat oven to 400F. Toss together pumpkin, oil, garlic, salt, pepper, nutmeg and cayenne. Arrange in single layer on parchment paper-lined baking sheet; roast for 18 to 20 minutes or until golden brown and tender. Set aside.
- Risotto: Pour broth into saucepan; stir in sage and bay leaves. Bring to simmer; reduce heat to low to maintain heat.
- Heat oil in large high-sided skillet set over medium heat; cook pancetta and 1/4 cup chopped sage for 5 to 8 minutes or until pancetta is crispy. Using slotted spoon, transfer to plate.
- Cook onion and remaining chopped sage for 3 to 5 minutes or until onions are tender. Stir in rice, salt and pepper; cook for 2 to 3 minutes or until well coated. Pour in wine; cook, stirring constantly, until most of the liquid is absorbed.
- Reduce heat to low. Add broth, 1 cup at a time, stirring until all of the liquid is absorbed before adding the next addition, until rice is tender, about 20 minutes.
- Stir pumpkin and pancetta into risotto; cook for 1 to 2 minutes or until heated through. Stir in Parmesan and butter. (If risotto is dry, stir in enough broth or water for desired consistency.)