Pumpkin Risotto With Prosciutto
photo by Jonathan Melendez
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 cup canned pumpkin
- 4 cups low sodium chicken broth
- 2 tablespoons olive oil
- 1⁄2 cup diced prosciutto ham
- 1⁄4 cup sliced garlic (approxiamately 5 cloves)
- 1 cup arborio rice
- 1⁄2 cup grappa wine
- 1 tablespoon finely minced fresh sage
- 1⁄2 cup grana-padano cheese, grated
- 1⁄4 teaspoon salt, add more to taste
- 1⁄8 teaspoon pepper
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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