Pumpkin Risotto with Goat Cheese, Pancetta & Cranberries

• Gluten free

• Meat

  • 8 Pancetta, slices

• Produce

  • 1/3 cup Cranberries, dried
  • 1 Onion, small
  • 3/4 cups Pumpkin puree
  • 4 Thyme + some, springs

• Canned Goods

  • 6 1/2 cup Vegetable or chicken stock

• Pasta & Grains

  • 2 cups Rice

• Baking & Spices

  • 1 Black pepper

• Dairy

  • 60 g Goat cheese

Found on useyournoodles.eu

Description

Directions

• Preheat the oven to 175 °C.
• Place pancetta slices on a baking tray lined with baking paper and bake them for 10 minutes or until they get golden and crunchy. Transfer them to a paper towel lined plate, to remove the excess fat. When it cools crumble it. Keep the fat that is left in the baking tray for later.
• Wash rice under cold water and drain.
• In a sauce pan boil the stock, remove from heat and leave covered.
• Place a large skillet over medium heat and add the remaining pancetta fat and if necessary add a tablespoon of olive oil. Add onions and cook for 2 minutes until they get soft. Add the drained rice and fry for additional 3-5 minutes stirring constantly. When the rice gets translucent add pumpkin purée, thyme, pinch of black pepper and 1 laddle of stock (or more). You want the rice to just be covered with liquid. Cook stirring occasionally until the liquid has dissapeared into the rice. Then add another laddle of stock. Continue doing that for about 20-25 minutes or until the rice is al dente. With the last laddle of stock add half of the pancetta crumbles.
• Serve immediately and top with the rest of the pancetta crumbles, goat cheese, dried cranberries and more thyme.