Pumpkin + Pancetta Brown Rice Risotto with Water Buffalo Yoghurt

Finger, Fork & Knife

There is nothing more lovely and lulling than gently stirring a big pot of nourishing, oozy risotto, watching the little grains of rice swell up and get gorgeously plump. Another one of my favourite winter things is the combination of sweet roasted pumpkin, smoky pancetta or bacon with parsley and lemon. It is a flavour combination that works so well in so many different dishes – in a big green salad, on top of a wood fired pizza, or even in a soup.

In this recipe, nutty brown rice is used in place of traditional Arborio rice. A brown rice base is lifted with white wine, smoky pancetta, pumpkin and leek, lots of parsley, lemon, Parmesan and finished with a dollop of water buffalo milk yoghurt. Delicious and highly nutritious, this is my take on a winter warmer classic that is sure to kill the winter blues.

Pumpkin, Pancetta Brown Rice Risotto

350g butternut pumpkin…

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