Recipe courtesy of Gordon Ramsay
Save Recipe Print
Total:
55 min
Prep:
15 min
Cook:
40 min
Yield:
Serves 4 as a first course or

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.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Mushroom Risotto

Recipe courtesy of Tyler Florence

Easy Parmesan "Risotto"

Recipe courtesy of Ina Garten

Pasta, Pancetta and Peas

Recipe courtesy of Sunny Anderson

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Lemony Shrimp and Risotto

Recipe courtesy of Giada De Laurentiis

Spring Green Risotto

Recipe courtesy of Ina Garten

Spaghetti Squash Alfredo with Pancetta and Peas

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories