RED WINE, PUMPKIN & ROSEMARY RISOTTO

PREP + COOK TIME 50 MINUTES SERVES 4

Make the Basic Risotto (recipe left), using red wine. Preheat oven to 190°C/170°C fan. Cut 500g peeled seeded butternut pumpkin into 1cm pieces; toss with 1 tablespoon olive oil and 1½ teaspoons fresh rosemary leaves in a roasting pan. Season. Roast for 35 minutes or until tender. Stir half the pumpkin mixture into risotto. Serve risotto immediately, topped with remaining pumpkin.

GORGONZOLA AND PANCETTA – WHAT A MATCH.