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  • Pumpkin Risotto With Ham

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    Pumpkin Risotto With Ham
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 c. fresh Pumpkin, peeled and cut into 1/2 inch cubes
    • 3 c. Chicken Broth or possibly Ham Stock
    • 1 Tbsp. Extra virgin olive oil
    • 2 c. Onion, finely minced
    • 1 lrg clove Garlic, chopped
    • 1 c. uncooked Arborio Rice (or possibly other short-grain rice)
    • 1/4 c. Dry White Wine
    • 2 Tbsp. Romano or possibly Parmesan Cheese, grated
    • 2 Tbsp. fresh Parsley, chopped
    • 1/4 tsp Salt
    • 1/4 tsp White Pepper
    • 1/4 c. lean Ham, very thinly sliced and minced (about 1/4 c.)

    Directions

    1. In a vegetable steamer, cook the pumpkin cubes for about 15 min or possibly till tender; set aside. Meanwhile, in a medium saucepan, bring chicken broth or possibly ham stock to a simmer but don't boil. Keep hot over low heat.
    2. Hot the extra virgin olive oil in a heavy skillet over medium-high heat till warm. Add in the onion and garlic and saute/fry till tender, about 5 min. Add in the uncooked rice and saute/fry for about a minute more. Add in the wine and continue to cook till the liquid is nearly absorbed, stirring frequently. (For a non-alcoholic substitute, use a mix of half water and half apple juice.)
    3. Add in the hot broth or possibly stock about a half-c. at a time, stirring with each addition. Continue to cook the rice for about 20 min, stirring frequently.
    4. Stir in the steamed pumpkin and cook for a few min more to hot the pumpkin thoroughly. Remove the skillet from the heat and stir in the grated cheese, parsley,salt, white pepper, and ham. Serve immediately.
    5. Serves 6

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