Pea, Pumpkin and Pancetta Risotto
Prepare pea, pumpkin, and pancetta risotto in 70 minutes. This medium-difficulty recipe offers a rich and comforting meal perfect for any occasion.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bertollioliveoil.com.au.
Cooking tools:
- Grater
- Peeler
- Oven
- Baking sheet
- Parchment paper
- Paper towel
- Chef's knife
- Cutting board
- Saucepan
- Ladle
- Skillet
- Stove
- Wooden spoon
- Measuring cup
- Measuring spoon
Ingredients
- 1kg butternut pumpkin, peeled, deseeded and cut into large cubes
- 2 tbsp Bertolli Organic Robusto olive oil
- 150g pancetta
- 1 onion, very finely chopped
- 300g Arborio rice
- 1/4 cup white wine
- 1L salt-reduced vegetable stock
- 250ml almond milk
- 60g grated parmesan
- Juice of 1 lemon
- 1 cup frozen peas
- Sea salt
- freshly cracked black pepper
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