Ham, Pumpkin And Pea Risotto Recipe

Name: Ham, Pumpkin And Pea Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g pumpkin, peeled and cut into 2cm pieces; cooking spray; 2 teaspoons olive oil; 1 garlic clove, crushed; 1 small red onion, chopped; 1 cup arborio rice; 1/2 cup white wine; 4 cups low-fat chicken stock, kept on the stove at a simmer; 75 g lean ham, cut into strips; 1/2 cup frozen peas; 2 tablespoons chopped fresh parsley; 4 sage leaves, chopped; fresh ground black pepper; 20 g parmesan cheese, finely grated

Servings: persons

250 g pumpkin, peeled and cut into 2cm pieces
cooking spray
2 teaspoons olive oil
1 garlic clove, crushed
1 small red onion, chopped
1 cup arborio rice
1/2 cup white wine
4 cups low-fat chicken stock, kept on the stove at a simmer
75 g lean ham, cut into strips
1/2 cup frozen peas
2 tablespoons chopped fresh parsley
4 sage leaves, chopped
fresh ground black pepper
20 g parmesan cheese, finely grated

1
Pre-heat oven to 180c.
2
Spray a baking tay and scatter over the pumpkin . Spray the pumpkin with more oil. Cook for 20 minutes or until cooked through.
3
Meanwhile, place the olive oil in a medium saucepan over medium heat (I use my non-stick wok). Add the garlic and onion and cook for 2-3 minutes, until soft. Stir in the rice and cook for 1 minute. Add the white wine and cook until evaporated. Add the stock a ladle-full at a time; as each lot absorbs, add the next one, until the rice is cooked but still firm (al dente).
4
Add the peas, pumpkin, ham, parsley and stir through. Remove the pan from the heat, cover and set aside for 5 minutes.
5
Stir through the grated parmesan cheese and serve.

707

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 250 g pumpkin, peeled and cut into 2cm pieces, cooking spray, 2 teaspoons olive oil, 1 garlic clove, crushed, and more.

Yes, Ham, Pumpkin And Pea Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ham, Pumpkin And Pea Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions