Step 1

Preheat oven to 180°C. Place stock in a small saucepan. Bring to a simmer over medium-high heat.

Step 2

Meanwhile, heat oil in a flameproof, ovenproof casserole dish over medium heat. Add onion. Cook, stirring, for 3 minutes or until onion is tender. Add rice. Stir to coat. Add stock and pumpkin. Stir to combine. Cover and bring to the boil. Remove to oven. Bake for 20 minutes or until pumpkin is tender.

Step 3

Remove from oven. Sprinkle peas over rice mixture. Cover and return to oven. Bake for a further 5 minutes or until liquid is nearly all absorbed. Remove from oven. Add parmesan. Season with salt and pepper. Stir to combine.

Step 4

Meanwhile, preheat grill on high. Place pancetta on a baking tray lined with foil. Grill for 1 to 2 minutes or until crisp and golden. Break into large pieces.

Step 5

Divide risotto among bowls. Top with pancetta. Serve.