Pea, Pumpkin and Pancetta Risotto | Bertolli Olive Oil

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 and freshly cracked black pepper