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Mediterano Autumn Risotto

800 grams pumpkin, peeled and cut into 2cm pieces  on the diagonal
2 tablespoon light olive oil
6 cups vegetable or chicken stock
2 cups aborio rice
2 tablespoons butter
1 small spanish onion finely diced
4 slices pancetta cut into thin strips.
1/4 cup pine nuts
1 teaspoon Tridosha Salt of the Sea
“Mediterano” Gourmet Salt and Pepper
1/4 bunch fresh parsley finely chopped
shaved parmesan

1. Coat pumpkin pieces with oil and Tridosha Salt of the Sea
“Mediterano” Gourmet Salt and Pepper.
2. Scatter on baking tray and roast in 200 degree oven for  20 mins or
until cooked and golden. Set aside.
3. Dry toast pine nuts in heavy based saucepan for a few minutes until
golden. Set aside
4.  In same saucepan add a dash of oil and fry pancetta strips until
crisp. Set aside.
5. Place remaining oil, onion and half the butter in a heavy based
saucepan and fry gently until soft.
6. Add rice and stir for 2 minutes until rice is well coated.
7. Add stock, one cup at a time, stirring constantly until each cup is
8. When final cup of stock is almost absorbed, rice should be very
creamy and cooked through
9. Remove from heat  and add pumkin, parsley and remaining butter
stiring through very gently.
10. Spoon into serving dish  and sprinkle with toasted pine nuts and
crisp pancetta.
11. Top with parmesan and an extra sprinkle of Tridosha Salt of the Sea
“Mediterano” Gourmet Salt and Pepper
12. Serve straight away with baby spinach leaf salad.
(Note: Risotto should be moist. If risotto starts to loose moisture
before serving, simply  stir through a little extra hot water)