Pumpkin, Spinach And Pancetta Risotto Recipe

Ingredients For Pumpkin, Spinach And Pancetta Risotto Recipe

• 500 gram Pumpkin, peeled, seeded, cut into small cubes
• 1 tablespoon Olive oil
• 1 tablespoon Finely Chopped Fresh Rosemary
• 6 Slices pancetta, chopped
• 4 cup Chicken Stock
• 2 cup Water
• 30 gram Butter
• 1 Onion, Finely Chopped
• 1 Garlic Clove, Crushed
• 3.25 cup Arborio Rice
• 0.5 cup Dry white wine
• 0.5 cup Cream
• 0.5 cup Grated Parmesan
• 100 gram Baby spinach leaves