Ingredients
Serves 4
Optional
Method
- Gently fry the in 20g of until very soft, but not coloured. Bring the to a simmer in a pan and leave over a low heat.
- Add the to the and stir well. Add the and cook until the liquid has evaporated.
- Add the simmering to the , ladle by ladle stirring regularly. Keep going until the rice is cooked, but still slightly al dente (about 17 minutes). The stock should be absorbed, but the rice should still be moist.
- Remove from the heat. Leave to rest for 30 seconds then add the remaining . Stir until it has melted, then stir in the cheese. Taste and adjust the seasoning.
- To make with and . Fry the pancetta until browned and crisp then set aside. Add the squash to the when frying and continue as above. Add the pancetta at then end along with the cheese.
