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Recipe

Roast veg, spinach and pancetta risotto

Jun 29, 2012 2:00pm
  • 20 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

Roast veg, spinach and pancetta risotto
  • 3 cup chicken stock
  • 3 cup water
  • 500 gram pumpkin, seeded, peeled, cut into small cubes
  • 1 red capsicum, seeded, cubed
  • 1 tablespoon olive oil
  • 1 tablespoon finely chopped rosemary
  • 2 zucchini, sliced
  • 6 slice pancetta, chopped
  • 30 gram butter
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 1 3/4 cup arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup cream
  • 1/2 cup grated parmesan
  • 60 gram baby spinach leaves
  • shaved parmesan, to serve

Method

Roast veg, spinach and pancetta risotto
  • 1
    Bring stock and water to boil in a medium saucepan. Preheat oven to moderate, 180°C.
  • 2
    Place pumpkin and capsicum on a baking tray. Toss with oil and rosemary; season to taste. Bake 10 minutes. Add zucchini and pancetta; bake a further 10-15 minutes, until pancetta is crisp and pumpkin is tender.
  • 3
    Meanwhile, melt butter in a large saucepan on high. Saute onion and garlic 3-4 minutes, until tender.
  • 4
    Add rice; cook, stirring, 1 minute. Blend in wine; cook 1-2 minutes, until almost evaporated.
  • 5
    Stir hot stock mixture into rice, 1 cup at a time, until all liquid has been absorbed and rice is tender (about 20 minutes). Remove from heat; blend in cream and parmesan. Season to taste.
  • 6
    Stir vegetable mixture through risotto with spinach. Serve topped with shaved parmesan.

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