Risotto with butternut squash and pancetta

Servings: 2 people

Ingredients:

• 1 celery stick (finely chopped)

• 1 carrot (quartered and finely chopped)

• 1 small white onion (finely chopped)

• 150 - 200g arborio or carnaroli risotto rice

• 1L of vegetable stock

• ½ butternut squash

• 75g diced pancetta pre-packaged is fine

• Parmesan to stir into the risotto and to serve

• Olive oil

• 2 sprigs of thyme

Instructions:

1. Halve the squash and peel the half you want to use removing any seeds. Chop into cubes approximately 1cm x 1cm, place in an ovenproof dish, drizzle with some olive oil and some thyme (or rosemary) and cook it in the oven for 30 minutes.
2. Next make the soffritto for the risotto – Italians use this base for lots of dishes from sauces to stews. Heat the olive oil in a large pan and add the onion, celery and carrot on a medium heat for five minutes, stir frequently to stop it burning. You need it to soften and turn almost a golden colour.

3. Once you’re happy with your soffritto, add the risotto rice to the pan and stir to ensure each grain is coated in olive oil, the grains will turn almost translucent, this should only take a minute or two – don’t let them burn.

4. Add a splash of white wine and let it evaporate before adding the stock.

5. Next add a ladleful of your pre-prepared stock and as it simmers stir frequently until the water has almost all evaporated, continue a ladle at a time until the rice is al dente, this should take about 20 minutes but continue as necessary until cooked. You may use more or less of the stock stated.

6. Fry the pancetta cubes separately until they’re browned. Alternatively put them in before the soffritto and cook them together.

7. Finally, add the butternut squash and season. Stir in the pancetta.

8. Serve with grated parmesan. Risotto is naturally creamy as the starch is released but if you want to add some butter, add some right at the end and stir or just grate some parmesan in before serving.