Recipe: Cider Risotto with Pumpkin, Pancetta and Sunflower Seeds
![Recipe: Cider Risotto with Pumpkin, Pancetta and Sunflower Seeds Recipe: Cider Risotto with Pumpkin, Pancetta and Sunflower Seeds](https://eminetra.co.nz/wp-content/uploads/2023/06/Recipe-Cider-Risotto-with-Pumpkin-Pancetta-and-Sunflower-Seeds-780x470.jpg)
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Cider risotto with pumpkin, pancetta and sunflower seeds.
Pumpkin adds color and flavor. Combined with the saltiness of the pancetta, this dish is full of flavor.
Number of people: 6
material:
1 kg pumpkin peeled and diced
4 tablespoons of neutral oil (e.g. canola)
1 teaspoon flaky salt
100g sliced pancetta
1 onion (finely chopped)
2 cloves of garlic (chopped)
Arborio rice 350g
300ml apple cider
300ml chicken stock
100g butter (diced)
1/4 cup freshly grated Parmesan cheese
1 cup toasted sunflower seeds
1/2 cup mustard leaves (or red oak lettuce, red char leaves, or arugula)
grated parmesan cheese
Method:
Heat the oven to 180°C. Fry the diced pumpkin in a baking dish with 2 tablespoons of oil and salt. Roast until tender. Cool and lightly mash.
Place the pancetta on a baking tray and grill until golden and crisp. nice.
In a wok or large deep skillet, add the remaining 2 tablespoons of the oil and sauté the onions and garlic until soft. Add the rice and simmer for 1 minute, stirring.
Combine the cider and chicken stock, add in portions to the pan, and cook, stirring, until the rice is al dente or has a chewy consistency, about 15-20 minutes (add more liquid if needed). increase).
Add crushed pumpkin, butter and Parmesan cheese and mix.
Serve the risotto topped with crunchy pancetta, sunflower seeds, a few mustard leaves and extra Parmesan cheese.
https://www.stuff.co.nz/life-style/food-drink/recipes/300900454/recipe-cider-risotto-with-pumpkin-pancetta-and-sunflower-seeds.html Recipe: Cider Risotto with Pumpkin, Pancetta and Sunflower Seeds