- Preheat the oven to 200(degree)C (400(degree)F). Place the rice, stock, butter and pumpkin in an ovenproof dish and cover tightly with a lid or aluminium foil. Bake for 30 minutes or until the rice is soft - the risotto will be quite liquid.
- While the risotto is cooking, place the pancetta under a hot grill (broiler) and cook for 2 minutes on each side or until crisp. Set aside.
- Add the parmesan, pepper, salt and parsley to the risotto and stir for 2 minutes to thicken it. To serve, place in serving bowls and top with the pancetta.