Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring the stock to the boil in a saucepan; reduce heat and simmer covered while making the risotto. | 2. Cook the pancetta in a heavy based saucepan until the fat starts to melt, add the onion and cook over a medium heat until soft. Add the pumpkin and cook over a medium heat for 10 minutes, stirring occasionally. | 3. Add the rice and stir to coat well in the pancetta fat and heat through. | 4. Add a ladleful of simmering stock and stir over a low to medium heat until liquid is absorbed. | 5. Season to taste with salt and freshly ground black pepper. | 6. Add the remaining simmering stock a ladleful at a time, stirring constantly and allowing each addition of stock to be absorbed before adding the next. | 7. The rice should be creamy, with a bit of a bite (al dente). | 8. Stir in the butter, parsley and parmesan, remove from heat and cover. Allow to stand for 5 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken stock vegetable	1 1/4	1/4		1891.25	0.0	420.75	10.625
pancetta	75		sliced cubed	1891.25	0.0	420.75	10.625
onion	1		chopped	64.0	14.944	1.76	0.16
pumpkin	500		peeled seeded chopped	2475.0	541.2	169.95	11.55
arborio rice	400			1891.25	0.0	420.75	10.625
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
butter	40			3420.0	157.14	106.86	288.0
parmesan cheese	1/3	cup	grated	98.6667	10.6667	10.6667	1.3333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.