Risotto With Pumpkin

• 1 14 liters chicken stock or 1 14 liters vegetable stock
• 75 g thickly sliced pancetta, cubed
• 1 onion, chopped
• 500 g pumpkin, peeled, seeded and chopped
• 400 g arborio rice
• 14 cup finely chopped parsley
• 40 g butter
• 13 cup freshly grated parmesan cheese

1. Bring the stock to the boil in a saucepan; reduce heat and simmer covered while making the risotto.
2. Cook the pancetta in a heavy based saucepan until the fat starts to melt, add the onion and cook over a medium heat until soft.
3. Add the pumpkin and cook over a medium heat for 10 minutes, stirring occasionally.
4. Add the rice and stir to coat well in the pancetta fat and heat through.
5. Add a ladleful of simmering stock and stir over a low to medium heat until liquid is absorbed.
6. Season to taste with salt and freshly ground black pepper.
7. Add the remaining simmering stock a ladleful at a time, stirring constantly and allowing each addition of stock to be absorbed before adding the next.
8. The rice should be creamy, with a bit of a bite (al dente).
9. Stir in the butter, parsley and parmesan, remove from heat and cover.
10. Allow to stand for 5 minutes before serving.

chicken, pancetta, onion, arborio rice, parsley, butter, parmesan cheese

Taken from www.food.com/recipe/risotto-with-pumpkin-211166 (may not work)