Pumpkin Risotto With Prosciutto

READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a sauce pan combine the pumpkin and chicken broth. Warm over a medium burner and then reduce heat to low; keep mixture warm.
  • Heat the oil over medium heat and brown the prosciutto for 2-3 minutes. Add the garlic and sauté for another 1-2 minutes. Be careful not to burn the garlic. Add the rice; stir to coat the rice in the oil for 1-2 minutes until the grains are opaque. Add the Grappa, and allow the rice to absorb the liquid. Stir in sage.
  • Reduce heat to low. Add ½ to 1 cup of chicken broth and pumpkin mixture to cover the rice. Allow the rice to absorb the liquid before adding another half cup of broth. Continue adding the broth-pumpkin mixture until it is used. You may need to adjust your temperature so the rice cooks correctly. This process should take about 20 minutes.
  • When rice is al dente add the cheese, stir to incorporate. Add salt and pepper to taste. Divide into 4 portions and add parsley for garnish.
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