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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