Pumpkin Risotto With Prosciutto Recipe

Name: Pumpkin Risotto With Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 cup canned pumpkin; 4 cups low sodium chicken broth; 2 tablespoons olive oil; 1/2 cup diced prosciutto ham; 1/4 cup sliced garlic (approxiamately 5 cloves); 1 cup arborio rice; 1/2 cup grappa wine; 1 tablespoon finely minced fresh sage; 1/2 cup grana-padano cheese, grated; 1/4 teaspoon salt, add more to taste; 1/8 teaspoon pepper

Servings: persons

1 cup canned pumpkin
4 cups low sodium chicken broth
2 tablespoons olive oil
1/2 cup diced prosciutto ham
1/4 cup sliced garlic (approxiamately 5 cloves)
1 cup arborio rice
1/2 cup grappa wine
1 tablespoon finely minced fresh sage
1/2 cup grana-padano cheese, grated
1/4 teaspoon salt, add more to taste
1/8 teaspoon pepper

1
In a sauce pan combine the pumpkin and chicken broth. Warm over a medium burner and then reduce heat to low; keep mixture warm.
2
Heat the oil over medium heat and brown the prosciutto for 2-3 minutes. Add the garlic and saute for another 1-2 minutes. Be careful not to burn the garlic. Add the rice; stir to coat the rice in the oil for 1-2 minutes until the grains are opaque. Add the Grappa, and allow the rice to absorb the liquid. Stir in sage.
3
Reduce heat to low. Add 1/2 to 1 cup of chicken broth and pumpkin mixture to cover the rice. Allow the rice to absorb the liquid before adding another half cup of broth. Continue adding the broth-pumpkin mixture until it is used. You may need to adjust your temperature so the rice cooks correctly. This process should take about 20 minutes.
4
When rice is al dente add the cheese, stir to incorporate. Add salt and pepper to taste. Divide into 4 portions and add parsley for garnish.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 cup canned pumpkin, 4 cups low sodium chicken broth, 2 tablespoons olive oil, 1/2 cup diced prosciutto ham, and more.

Yes, Pumpkin Risotto With Prosciutto falls under the Soups & Stews 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.

Pumpkin Risotto With Prosciutto

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