Pumpkin, pancetta, and risotto? This Thanksgiving recipe from Donal Skehan is a one-stop shop for comfort food this autumn. Irish chef Donal Skehan told IrishCentral, "I absolutely love this recipe, it is a real cozy dish, which leaves you full, satisfied, and warm. "Risotto may seem a little tricky, but it’s just a case of giving it your full attention and slowly incorporating the liquid, so give it a go! If you can’t get your hands on pancetta slices, use smoked streaky bacon.
" Serves 4 Ingredients: Sign up to IrishCentral's newsletter to stay up-to-date with everything Irish! Method: Preheat the oven to 450oF. Peel and gut the pumpkin and cut it into slices. Make sure to save the seeds they are super tasty and roasted with a little butter and sea salt.
Place the pumpkin on a roasting tray with the garlic, sage, salt, and pepper, toss together. Cover with tin foil and bake until soft for about 50 minutes. Ten minutes before the pumpkin is ready, remove from the oven, lay the pancetta over the pumpkin and place bake in the oven until crisp.
Melt 2 2/3 oz of the butter and the remaining olive oil in a large frying pan and gently fry the onion until soft for about 15 minutes. Add the rice and off the heat, stir through until it is totally coated with the onion mix. Return to the heat, add enough stock to cover the rice and simmer stirring until the rice has absorbed nearly all the liquid.
Continue to add a little more stock at a time until it is all absorbed. This should t.