Recipe: 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.