I absolutely love this recipe, it is a real cosy dish, which leaves you full, satisfied and warm. Risotto may seem a little tricky, but it’s just a case of giving it your full attention and slowly incorporating the liquid, so give it a go! If you can’t get your hands on pancetta slices, use smoked streaky bacon.

Serves 4
850g pumpkin, cut into slices
A few fresh sage leaves
3 garlic cloves, roughly sliced
4 tablespoons olive oil
8 slices of pancetta
1 litre of chicken stock
150g butter
1 red onion, finely chopped
300g risotto rice
75ml white wine
150g parmesan freshly grated
A good pinch of sea salt and freshly ground black pepper

Preheat the oven to 220oC/425oF/Gas Mark 7.

Peel and gut the pumpkin and cut into slices. Make sure to save the seeds they are super tasty roasted with a little butter and sea salt.

Place the pumpkin on a roasting tray with the garlic, sage, salt and pepper, toss together.

Cover with tin foil and bake until soft for about 50 minutes.

10 minutes before the pumpkin is ready remove from the oven, lay the pancetta over the pumpkin and place bake in the oven till crisp.

Melt 75g of the butter and the remaining olive oil in a large frying pan and gently fry the onion until soft for about 15 minutes.

Add the rice and off the heat stir through until it is totally coated with the onion mix.

Return to the heat, add enough stock to cover the rice and simmer stirring until the rice has absorbed nearly all the liquid.

Continue to add a little more stock at a time until it is all absorbed. This should take about 15 minutes, until the rice has a creamy coating.

Add the remaining butter, roast pumpkin, white wine, garlic and parmesan. Gently stir though.

Serve immediately.