Pumpkin Risotto with Prosciutto and Rocket

INGREDIENTS
750g butternut pumpkin, diced
6 slices prosciutto (or pancetta)
1 large onion, diced
2 tbsp olive oil
2 cloves garlic, crushed
400g arborio or carnoroli rice
½ cup dry white wine
6 cups chicken stock, simmering
sea salt and pepper
30g parmesan, grated
1 bunch rocket, torn
50g butter

METHOD
Pre-heat oven to 180°.
Place diced pumpkin on oven tray, spray or drizzle with olive oil, salt and pepper and roast until pumpkin is tender and slightly crunchy.
In a large saucepan, fry prosciutto off on a high heat, until very crispy.
Drain on absorbent paper.
Turn heat down and gently sauté onion and garlic with another tablespoon of the oil.
Add more oil and the rice, and cook for one to two minutes.
Add white wine, and smell the beginning of the risotto!
Now begin to ladle simmering stock into saucepan. This process will take at least twenty minutes, and the rice should be quite wet at all times. It is necessary to stir often.
When the rice is tender and the risotto is nice and gloopy, turn off heat, add parmesan, butter.
Leave for a few minutes, then stir through.
Season to taste.
Add the pumpkin and rocket and ladle the steaming rice into bowls or plates.
Sprinkle with crushed prosciutto, more parmesan and salt and pepper to taste.

COMMENTS
Pure comfort food. While you do need the energy to stand at the stove for half an hour, stirring, it is worth the effort. The butter and parmesan transform the rice from slightly gluggy to shining and smooth, with a delicate taste. If using commercial stock, be careful with the salt content – dilute more than you would usually.

SOURCE
House and Garden 2002