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: General
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)

Servings: persons

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)

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.

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 12 ingredients. The key ingredients include: 2 cups cubed peeled fresh pumpkin (1 pound), 3 cups low-salt chicken broth, Cooking spray, 2 cups finely chopped onion, and more.

Yes, Pumpkin Risotto With Prosciutto falls under the General 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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