Pumpkin risotto

Ingredients for 2 servings:

• 50 g pancetta or smoked bacon
• 300 g butternut squash
• 1 large shallot(s), finely chopped
• 20 g butter
• 20 g Grana Padano
• 6 dl chicken stock
• 200 g risotto rice (carnaroli)
• ¼ bunch parsley, finely chopped
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 3 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 58 minutes

With pancetta

Peel the pumpkin and dice finely. Set aside. In a sauté pan, fry the pancetta over medium heat until the fat melts. Add the shallots and sauté until softened. Sauté the pumpkin with the pancetta and shallot until softened. Add the rice and stir for about 1 minute. Gradually stir in the hot stock. Wait until the liquid is absorbed before adding more stock. Season with salt and pepper, stir in the parsley, butter, and grated Grano Padano. Remove from the heat and let stand, covered, for 3 minutes. Stir again and serve immediately.