Ham, Zucchini & Pumpkin Risotto |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This dish is very tasty, easy to make and is always enjoyed in our home. Ingredients:
3 tablespoons butter |
1/2 cup finely chopped onion |
1 clove garlic, minced |
1 cup dry white wine |
2 cups arborio rice |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
1/2 cup ham, diced |
6 -8 cups hot chicken stock |
1 1/2 cups pumpkin, diced |
butternut squash, is a good substitute |
1 1/2 cups zucchini, diced |
1 1/2 teaspoons dried basil |
3/4 cup grated parmesan cheese |
Directions:
1. In a large saucepan, melt 2 tablespoons butter over medium-low heat.
2. Add onion and garlic and cook for 2-3 minutes until onion has softened.
3. Add the wine and cook until the liquid is reduced by half.
4. This should take 3-5 minutes.
5. Add rice, salt pepper and ham and stir to coat evenly.
6. Add 2 cups of stock and stir over medium heat until absorbed.
7. This should take 5-6 minutes.
8. Stir in pumpkin and zucchini.
9. Continue to add as much stock as needed, 1 cup at a time, stirring until rice is creamy and tender but still firm in the centre.
10. This should take 15-18 minutes from the time you add first stock.
11. Remove from heat and stir in remaining 1 tablespoon of butter, basil and parmesan cheese.
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