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Pumpkin, Sage and Pancetta Risotto

Thank you to Melissa Gatt for doing her Halloween tricks in the kitchen! She turned her pumpkin into an absolutely delicious risotto... What a treat!

Here's how she made it...
½ a pumpkin – chopped (skin removed) roasted on tray with salt/pepper and rapeseed oil -25 mins or until soft

300g pancetta cubes -  fry the pancetta with 1 crushed garlic clove,  6 large freshly chopped sage leaves  and a sprinkle of pepper

140g Rice – boil (20 mins) - Reserve a couple of tablespoons of rice water before draining

Throw all ingredients in a pan and stir.  Add 2 tablespoons of mascarpone cheese and gently mix into the risotto.

Throw in a few extra sage leaves at the end to add a little more umph!

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