Pumpkin Risotto With Prosciutto

Name: Pumpkin Risotto With Prosciutto
Ingredients: 2 cups cubed peeled fresh pumpkin (1 pound); 3 cups low-salt chicken broth; Cooking spray; 2 cups finely chopped onion; 1 large garlic clove, minced; 1 cup uncooked Arborio rice or other short-grain rice; 1/4 cup dry white wine; 2 tablespoons grated Romano or Parmesan cheese; 2 tablespoons minced fresh parsley; 1/4 teaspoon salt; 1/4 teaspoon white pepper; 1 ounce very thinly sliced prosciutto, or lean ham, chopped (about 1/4 cup)

12 ingredients

3 steps

Ingredients

2 cups cubed peeled fresh pumpkin (1 pound)
3 cups low-salt chicken broth
Cooking spray
2 cups finely chopped onion
1 large garlic clove, minced
1 cup uncooked Arborio rice or other short-grain rice
1/4 cup dry white wine
2 tablespoons grated Romano or Parmesan cheese
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon white pepper
1 ounce very thinly sliced prosciutto, or 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; saute 5 minutes. Add rice; saute 1 minute. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. 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. Remove from heat; stir in cheese and remaining ingredients. Serve immediately.