Squash and Pancetta Risotto
125g/4oz pancetta, chopped
1 small butternut squash, peeled and cubed
1 onion, finely chopped
300g/11oz/1⅓ cups Arborio rice
1l/1¾ pints/4 cups hot vegetable stock
4 tbsp chopped parsley
50g/2oz Parmesan, grated
salt and ground black pepper
1 Put the pancetta and the butternut squash in a large frying pan and cook over a medium heat for 8–10 minutes until golden and the squash has softened. Add the onion to the pan and cook for 5 minutes until softened.
2 Stir in the rice, cook for 1 minute, then start adding the hot stock, a little at a time, stirring occasionally to prevent the rice sticking, until the stock has been absorbed and the rice and squash are cooked and tender. Season to taste.
3 Stir in the parsley and Parmesan and serve hot.