Name: Roast veg, spinach and pancetta risotto
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 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

Ingredients

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

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.

Women's Weekly Food