Squash & pancetta risotto
https://www.coop.co.uk/recipes/squash-and-pancetta-risotto
Toasted squash seeds and crisp pancetta add a nice crunchy topping to this comforting risotto
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Feeds
4
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Ready in
30 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 68g
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Ingredients
- 2 x 100g packs Co-op diced pancetta
- 2 tbsp Co-op olive oil
- 700g butternut squash (or pumpkin), peeled and cut into 1cm chunks, small seeds reserved
- 1 onion, finely chopped
- 260g Co-op Italian risotto rice
- 1 chicken stock cube
- 50g Co-op unsalted butter
- 60g Co-op parmesan wedge, grated, plus extra to serve
- 8 small rosemary sprigs, leaves stripped and finely chopped
- 4 tbsp Co-op Italian mascarpone
Method
- Fry the pancetta with 1 tbsp of the oil in a large saucepan over a medium heat
- Cook for 8-10 mins, adding the squash seeds halfway through, until crisp and golden
- Remove from the pan and set aside
- Heat the remaining oil in the same pan and fry the onion for 2-3 mins, until just starting to soften
- Turn up the heat and stir in the rice, squash and stock cube
- Add enough boiling water to cover the ingredients and simmer, stirring occasionally, only adding more water once the rest has been absorbed
- Cook until the rice is just tender — this will take around 15-17 mins and you’ll need about 1.5 litres of water in total
- Stir in the butter, parmesan and rosemary
- Season and loosen with a little more water if necessary (it should have a loose texture that settles after it’s stirred, but shouldn’t be too wet)
- Serve topped with the mascarpone, crisp pancetta and squash seeds, and extra parmesan
