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Pumpkin Risotto With Prosciutto

Photo: Lee Harrelson; Styling: Mindi Shapiro
Yield 6 servings (serving size: 2/3 cup)

Ingredients

  • 2 cups cubed peeled fresh pumpkin (1 pound)
  • 3 cups low-salt chicken broth
  • Cooking spray
  • 2 cups finely chopped onion
  • 1 large garlic clove, minced
  • 1 cup uncooked Arborio rice or other short-grain rice
  • 1/4 cup dry white wine
  • 2 tablespoons grated Romano or Parmesan cheese
  • 2 tablespoons minced fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 ounce very thinly sliced prosciutto, or lean ham, chopped (about 1/4 cup)

Nutrition Information

  • calories 187
  • caloriesfromfat 11 %
  • fat 2.3 g
  • satfat 0.8 g
  • monofat 0.8 g
  • polyfat 0.3 g
  • protein 6.3 g
  • carbohydrate 35.6 g
  • fiber 2 g
  • cholesterol 5 mg
  • iron 2.6 mg
  • sodium 240 mg
  • calcium 50 mg

How to Make It

  1. Steam pumpkin, covered, 15 minutes or until tender; set aside.

  2. Bring broth to a simmer in a saucepan (do not boil). Keep warm over low heat.

  3. Coat a large saucepan with cooking spray; place over medium heat until hot. Add onion and garlic; sauté 5 minutes. Add rice; sauté 1 minute. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 18 minutes total). Stir in pumpkin; cook 2 minutes or until thoroughly heated. Remove from heat; stir in cheese and remaining ingredients. Serve immediately.