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)
How to Make It
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.
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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