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

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.

kelsharitt April 15, 2010

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!

Jostlori May 19, 2013

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

Nichole Willard November 02, 2002