Pea, Pumpkin and Pancetta Risotto
1kg butternut pumpkin, peeled, deseeded and cut into large cubes
2 tbsp Bertolli Organic Robusto olive oil
1 onion, very finely chopped
300g Arborio rice
1/4 cup white wine
1L salt-reduced vegetable stock
250ml almond milk
60g grated parmesan
Juice of 1 lemon
1 cup frozen peas
Sea salt and freshly cracked black pepper
Preheat oven to 200ºC (180ºC fan). Toss pumpkin in 1 tbsp olive oil, season then spread on a lined baking tray and roast for 1 hour.
Fry pancetta until golden. Drain in paper towel, reserve oil. Add remaining olive oil then add onion, fry until soft. Add rice, stir and fry 3 mins. Add wine, stir until absorbed. Gradually add stock, stirring regularly and only adding once last addition has absorbed completely.
Once all stock has been added add peas and cook for a further 1 minute to heat through. Remove from heat. Stir through almond milk, parmesan and lemon juice then season with salt and pepper to taste. Crumble over the fried pancetta to serve.