Pumpkin Risotto With Prosciutto

Name: Pumpkin Risotto With Prosciutto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters uncooked Arborio rice or other short-grain rice; 59 milliliters dry white wine; 2 Tbsps minced fresh parsley; 1 large garlic clove, minced; 710 milliliters low-salt chicken broth; 473 milliliters finely chopped onion; 2 Tbsps grated Romano or Parmesan cheese; 59 milliliters ounce very thinly sliced prosciutto, or lean ham, chopped (about; 454 grams cups cubed peeled fresh pumpkin; 0 teaspoons salt; 0 teaspoons white pepper

Pumpkin Risotto With Prosciutto might be just the side dish you are searching for. This recipe serves 6. One serving contains 197 calories, 7g of protein, and 2g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. It is a budget friendly recipe for fans of Mediterranean food. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 45 minutes. If you have arborio rice, wine, parmesan cheese, and a few other ingredients on hand, you can make it.

Instructions

Steam pumpkin, covered, 15 minutes or until tender; set aside.

Ingredients you will need

Pumpkin

Bring broth to a simmer in a saucepan (do not boil). Keep warm over low heat.

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Broth

Equipment you will use

Sauce Pan

Coat a large saucepan with cooking spray; place over medium heat until hot.

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Cooking Spray

Equipment you will use

Sauce Pan

Add onion and garlic; saut 5 minutes.

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Garlic

Onion

Add rice; saut 1 minute.

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Rice

Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly.

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Wine

Add warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 18 minutes total). Stir in pumpkin; cook 2 minutes or until thoroughly heated.

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Pumpkin

Broth

Remove from heat; stir in cheese and remaining ingredients.

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Cheese