Ham, Zucchini & Pumpkin Risotto
photo by DianaEatingRichly
- Ready In:
- 3 tablespoons butter
- 1⁄2 cup finely chopped onion
- 1 clove garlic, minced
- 1 cup dry white wine
- 2 cups arborio rice
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon black pepper
- 1⁄2 cup ham, diced
- 6 -8 cups hot chicken stock
- 1 1⁄2 cups pumpkin, diced
- butternut squash, is a good substitute
- 1 1⁄2 cups zucchini, diced
- 1 1⁄2 teaspoons dried basil
- 3⁄4 cup grated parmesan cheese
- In a large saucepan, melt 2 tablespoons butter over medium-low heat.
- Add onion and garlic and cook for 2-3 minutes until onion has softened.
- Add the wine and cook until the liquid is reduced by half.
- This should take 3-5 minutes.
- Add rice, salt pepper and ham and stir to coat evenly.
- Add 2 cups of stock and stir over medium heat until absorbed.
- This should take 5-6 minutes.
- Stir in pumpkin and zucchini.
- 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.
- This should take 15-18 minutes from the time you add first stock.
- Remove from heat and stir in remaining 1 tablespoon of butter, basil and parmesan cheese.
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!
Delicious and easy! Lots of stirring time but still simple to make. Only change I made was to toast the rice in the butter first, then add the wine. Toasting the rice heats up the grain’s exterior (toast until the rice is hot to the touch and the color should remain pearly white, not turn brown) and helps the rice to absorb the liquids slowly with becoming soggy.
RECIPE SUBMITTED BY
I'm a stay at home Mom with 3 children ages 3, almost 2 and 3 months. I love motherhood and think it's the most rewarding job I've ever had. Possibly the hardest too....! I was lucky enough to meet the perfect man so have been blessed with a happy life so far. I don't get much 'me' time these days so when I do, I usually head straight to the computer. I was diagnosed a coeliac some 5-6 years ago and have been restricted to eating a gluten free diet.