Savory Pumpkin Risotto with Pancetta

1 sugar pumpkin (about 1 lb) (or (1) 15 1/2 oz can)

1 cup arborio rice (uncooked)

1/2 lb pancetta (in one piece)

1 small onion

splash of white wine

5 cups of vegetable or chicken stock

1/2 tsp allspice

1/4 tsp cinnamon

1/8 tsp nutmeg

1/2 cup romano or parmesan

1 TB cold butter

Preheat oven to 400 degrees F. Open 1 can of pumpkin puree or Cut top off of sugar pumpkin and cut the pumpkin in half. Remove the seeds. Place on a sheet pan sprayed with cooking spray, cut side down. Roast until the skin becomes loose, but the pumpkin is not cooked through (about 20 minutes). Allow to cool.

In a medium saucepan heated to medium heat, 1/4″ dice and add the pancetta. Render it until crispy and then remove to a paper towel, leaving the fat in the pan. Dice the onion in small dice and add to the pan. Saute for a few minutes until the onion is translucent. Add the arborio rice. Saute for a minute or so. Add the wine. Stir. When the wine evaporates, add the pumpkin to the pan. Begin adding stock, one ladle at a time, stirring until it is absorbed. Continue adding stock slowly and stirring for about 18 minutes, or until the risotto is al dente. (you may not need all the stock because of the pumpkin) Add spices. Stir. Take off the heat. Add cheese and butter. Crumble pancetta over the top. Serve Savory Pumpkin Risotto with Pancetta immediately.