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

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Brussels Sprouts with Pancetta

Recipe courtesy of Giada De Laurentiis

Easy Parmesan "Risotto"

Recipe courtesy of Ina Garten

Pasta with Pancetta and Tomato Sauce

Recipe courtesy of Giada De Laurentiis

Pumpkin Apple Pie

Recipe courtesy of Nancy Fuller

Cranberry-Pumpkin Bread Pudding

Recipe courtesy of Dave Rowland

Pumpkin Risotto

Recipe courtesy of Wolfgang Puck

Mushroom and Pancetta Risotto

Recipe courtesy of Food Network Kitchen

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking