500g box Arborio Rice
Ideal for Risotto, or Arancini making
First, in a pan sauté down an onion and pumpkin or squash (we got ours from our friends at Springtail Farm) in some olive oil, adding a splash of water and some salt to soften. When cooked through, leave to the side.
Cook on a simmer, and add stock to the rice and pancetta until the rice is cooked through.
Once the rice is cooked, add in the onion and squash. Just before serving, add a big knob of butter and a generous handful of parmigiano.
Serve on its own, or with a side salad, but always with a decent helping of cracked black pepper on top, and enjoy!