Pumpkin risotto with ham
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Fresh Pumpkin; peeled and cut into 1/2-inch cubes |
| 3 | cups | Chicken Broth or Ham Stock |
| 1 | tablespoon | Olive Oil |
| 2 | cups | Onion; finely chopped |
| 1 | large | Clove Garlic; minced |
| 1 | cup | Uncooked Arborio Rice; (or other short-grain rice) |
| ¼ | cup | Dry White Wine |
| 2 | tablespoons | Romano or Parmesan Cheese; grated |
| 2 | tablespoons | Fresh Parsley; minced |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | White Pepper |
| ¼ | cup | Lean Ham; very thinly sliced and chopped, (about 1/4 cup) |
Directions
In a vegetable steamer, cook the pumpkin cubes for about 15 minutes or until tender; set aside.
Meanwhile, in a medium saucepan, bring chicken broth or ham stock to a simmer but do not boil. Keep warm over low heat.
Warm the olive oil in a heavy skillet over medium-high heat until hot. Add the onion and garlic and sauté until tender, about 5 minutes.
Add the uncooked rice and sauté for about a minute more.
Add the wine and continue to cook until the liquid is nearly absorbed, stirring frequently. (For a non-alcoholic substitute, use a mixture of half water and half apple juice.)
Add the warm broth or stock about a half-cup at a time, stirring with each addition. Continue to cook the rice for about 20 minutes, stirring frequently.
Stir in the steamed pumpkin and cook for a few minutes more to warm the pumpkin thoroughly. Remove the skillet from the heat and stir in the grated cheese, parsley, salt, white pepper, and ham. Serve immediately.
Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Oct 14, 1999, converted by MM_Buster v2.0l.