Recipe courtesy of Gordon Ramsay
Total:
55 min
Active:
15 min
Yield:
Serves 4 as a first course or
Level:
None

Ingredients

Directions

Heat a dry non-stick frying pan and, when hot, fry the pancetta until browned and crisp. Drain and set aside. Heat the stock to a gentle simmer in a saucepan.

In a large saucepan, gently saute the shallots and pumpkin in the oil for about 5 minutes. Stir in the rice and cook for a further 2 minutes to toast the grains. Pour in the wine and cook until reduced right down.

Now pour in one-fourth of the stock and stir well. Cook gently until the liquid has been absorbed, then stir in another ladleful of stock. Continue cooking and stirring, gradually adding the stock, until the rice grains are just tender and the risotto is creamy. The whole process should take about 15 minutes.

About 2 minutes before the end of cooking, stir in the pancetta, mascarpone, and half the Parmesan. Check the seasoning, then serve in warm bowls, sprinkled with the remaining Parmesan.

IDEAS YOU'LL LOVE

Spring Green Risotto

Recipe courtesy of Ina Garten

Pumpkin Roll

Recipe courtesy of Trisha Yearwood

Pasta, Pancetta and Peas

Pancetta-Wrapped Pork Roast

Recipe courtesy of Giada De Laurentiis

Lemony Shrimp and Risotto

Recipe courtesy of Giada De Laurentiis

Pumpkin Streusel Muffin

Recipe courtesy of Food Network Kitchen

Pumpkin Dump Cake

Recipe courtesy of Food Network

Risotto with Vegetables

Recipe courtesy of Rosetta Clara Cavalli d Olivola

Pumpkin Bread Pudding with Rum Sauce

Recipe courtesy of Gina Schloegel

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking