Pumpkin Risotto With Prosciutto

  • Katieliz Posted: 11/13/08
    Worthy of a Special Occasion

    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!


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