Ham, Zucchini & Pumpkin Risotto

READY IN: 40mins
Recipe by SandraMK

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

Top Review by kelsharitt

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.

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.

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