Ham, Zucchini & Pumpkin Risotto

Total Time
Prep 15 mins
Cook 25 mins

This dish is very tasty, easy to make and is always enjoyed in our home.

Ingredients Nutrition


  1. In a large saucepan, melt 2 tablespoons butter over medium-low heat.
  2. Add onion and garlic and cook for 2-3 minutes until onion has softened.
  3. Add the wine and cook until the liquid is reduced by half.
  4. This should take 3-5 minutes.
  5. Add rice, salt pepper and ham and stir to coat evenly.
  6. Add 2 cups of stock and stir over medium heat until absorbed.
  7. This should take 5-6 minutes.
  8. Stir in pumpkin and zucchini.
  9. Continue to add as much stock as needed, 1 cup at a time, stirring until rice is creamy and tender but still firm in the centre.
  10. This should take 15-18 minutes from the time you add first stock.
  11. Remove from heat and stir in remaining 1 tablespoon of butter, basil and parmesan cheese.
Most Helpful

5 5

So good and filling! And talk about easy. However I didn't have any dry white wine and substituted a 1/2 cup apple cider vinegar which went very well. Can't wait to make this again.

5 5

Costa Rica has some awesome pumpkins, I don't even know the names of them. But, they are sooooo good! I found this recipe while searching for something savory to make with a pumpkin I just picked up at the Feria (farmers market). Y.U.M.M.Y.!!! The pumpkin was a great complement to the salty ham - and what can you say about the creamy goodness of Arborio rice slowly cooked in white wine and broth??? The bright colors of the vegetables made this a beautiful dish to serve. This was absolutely dreamy, thank you, Sandra, for posting! I'll definitely make this again!

5 5

This was sssoooo good. Becareful that you don't over cook, it could turn into mush.