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Photo: Lee Harrelson; Styling: Mindi Shapiro Photo by: Photo: Lee Harrelson; Styling: Mindi Shapiro

Pumpkin Risotto With Prosciutto

Cooking Light OCTOBER 1997

  • 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)

Preparation

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

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

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.

Nutritional Information

Amount per serving
  • Calories: 187
  • Calories from fat: 11%
  • Fat: 2.3g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.3g
  • Protein: 6.3g
  • Carbohydrate: 35.6g
  • Fiber: 2g
  • Cholesterol: 5mg
  • Iron: 2.6mg
  • Sodium: 240mg
  • Calcium: 50mg
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Pumpkin Risotto With Prosciutto recipe

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