I made a few changes....used canned pumpkin which turned it a beautiful orange color (recommend about 1/3 can), used dried sage instead of parsley, which made it reminiscent of my favorite pumpkin (or butternut squash) ravioli with brown butter-sage sauce. Also added black pepper, and a bit more cheese. Good!
Pumpkin Risotto With Prosciutto
Katieliz Posted: 11/13/08