Chef corner

Roasted vegetable risotto with crisp pancetta

Ingredients (serves 4)

• 300g butternut pumpkin, peeled, deseeded, cut into 3cm pieces
• 1 green zucchini, ends trimmed, coarsely chopped
• 1 x 250g punnet ripe trussed cherry tomatoes
• 1 tsp olive oil
• Salt & freshly ground black pepper
• 100g pancetta slices
• 1L (4 cups) chicken stock
• 1 brown onion, halved, finely chopped
• 2 garlic cloves, crushed
• 330g (1 1/2 cups) arborio rice
• 60g (1/4 cup) basil with cashew & parmesan
• chunky dip (Wattle Valley brand)
• Shaved parmesan, to serve

Garnishing:- Spoon risotto among serving bowls. Top with pancetta and sprinkle with parmesan. Season with salt and pepper to serve.