Pumpkin Risotto With Prosciutto |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Cooking Light October 1997 Ingredients:
2 cups cubed peeled fresh pumpkin (1 pound) |
3 cups low sodium chicken broth |
cooking spray |
2 cups finely chopped onions |
1 large garlic clove, minced |
1 cup uncooked arborio rice or 1 cup other short-grain rice |
1/4 cup dry white wine |
2 tablespoons grated romano cheese or 2 tablespoons parmesan cheese |
2 tablespoons minced fresh parsley |
1/4 teaspoon salt |
1/4 teaspoon white pepper |
1 ounce very thinly sliced prosciutto (about 1/4 cup) or 1 ounce lean ham, chopped (about 1/4 cup) |
Directions:
1. Steam pumpkin, covered, 15 minutes or until tender; set aside.
2. Bring broth to a simmer in a saucepan (do not boil). Keep warm over low heat.
3. Coat a large saucepan with cooking spray; place over medium heat until hot. Add onion and garlic; sauté 5 minutes.
4. Add rice; sauté 1 minute. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly.
5. 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.
6. Remove from heat; stir in cheese and remaining ingredients. Serve immediately.
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