Best 3 Pumpkin Risotto With Prosciutto Recipes

Indulge in the symphony of flavors that is Pumpkin Risotto with Prosciutto, a dish that elevates the ordinary into the extraordinary. This culinary masterpiece combines the earthy sweetness of pumpkin with the salty richness of prosciutto, creating a harmonious balance that tantalizes the taste buds. Arborio rice, renowned for its ability to absorb and retain flavors, forms the foundation of this delectable dish. As the rice simmers in a savory broth infused with pumpkin puree, it gradually releases its starch, resulting in a creamy and velvety texture that caresses the palate. The addition of sautéed shallots and garlic adds depth and complexity, while a splash of white wine lends a subtle acidity that brightens the flavors. Crispy prosciutto bits scattered throughout provide a delightful contrast in texture, adding a touch of indulgence to every bite. Whether you're hosting a special dinner party or simply seeking a comforting and flavorful meal, this Pumpkin Risotto with Prosciutto is sure to leave a lasting impression.

In addition to the main recipe, this article also includes variations to cater to different dietary preferences and tastes. For a vegetarian version, simply omit the prosciutto and add roasted vegetables such as mushrooms, bell peppers, or zucchini. If you prefer a creamier risotto, stir in some mascarpone cheese or heavy cream towards the end of cooking. For a touch of smokiness, add a pinch of smoked paprika or a drizzle of truffle oil. No matter how you choose to prepare it, this Pumpkin Risotto with Prosciutto is a versatile and delicious dish that will delight your senses and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN RISOTTO WITH PROSCIUTTO

Pumpkin Risotto With Prosciutto image

Inspired by a dish from a small Trattoria in Florence, Italy. I recommend using good quality chicken broth; organic and free range works well and adds so much more flavor. Dice prosciutto very small. Ask the deli counter for a ¼ inch slice which is about 1/4 of a pound, this will make dicing it easy. The garlic should be very thinly sliced. And as in any recipe you can substitute ingredients to your liking or to whatever is available in your area. For example: if you don't have Grappa use a dry white wine or dry vermouth; and Parmigiano-Reggiano can be substituted for Grana Padano.

Provided by Paula

Categories Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup canned pumpkin
4 cups low sodium chicken broth
2 tablespoons olive oil
1/2 cup diced prosciutto ham
1/4 cup sliced garlic (approxiamately 5 cloves)
1 cup arborio rice
1/2 cup grappa wine
1 tablespoon finely minced fresh sage
1/2 cup grana-padano cheese, grated
1/4 teaspoon salt, add more to taste
1/8 teaspoon pepper

Steps:

In a sauce pan combine the pumpkin and chicken broth. Warm over a medium burner and then reduce heat to low; keep mixture warm.
Heat the oil over medium heat and brown the prosciutto for 2-3 minutes. Add the garlic and sauté for another 1-2 minutes. Be careful not to burn the garlic. Add the rice; stir to coat the rice in the oil for 1-2 minutes until the grains are opaque. Add the Grappa, and allow the rice to absorb the liquid. Stir in sage.
Reduce heat to low. Add ½ to 1 cup of chicken broth and pumpkin mixture to cover the rice. Allow the rice to absorb the liquid before adding another half cup of broth. Continue adding the broth-pumpkin mixture until it is used. You may need to adjust your temperature so the rice cooks correctly. This process should take about 20 minutes.
When rice is al dente add the cheese, stir to incorporate. Add salt and pepper to taste. Divide into 4 portions and add parsley for garnish.

PUMPKIN RISOTTO

Pumpkin Risotto image

For Halloween with my friends Siegfried and Roy, we decorated individual servings of the finished risotto by drizzling on reduced beet juice that looked like deep red blood! You could also reduce tomato juice for the same effect. Making risotto requires your full attention. Though the rice can be partially cooked in advance and cooled, the finishing process is so precise that the risotto cannot wait for your guests, but rather your guests have to wait for the risotto.

Provided by Food Network

Categories side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/2 cup extra-virgin olive oil
1 cup finely chopped onion
1 tablespoon chopped garlic
2 cups arborio rice
1 cup dry white wine
About 6 cups of hot chicken stock or vegetable stock
1 butternut squash, one half baked in the oven and then pureed; the other half, peeled, cut into small dice, and Sauteed in a little oil and butter until tender
1/2 cup grated Parmesan
4 tablespoons unsalted butter, cut into small pieces

Steps:

In a medium-size heavy saucepan, heat the olive oil over medium-high heat. Add the onion and garlic and saute, stirring continuously, just until softened, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon, to coat the rice with the oil.
Add the white wine and continue cooking, stirring often, until it has been absorbed by the rice. Pour in enough chicken stock to cover the rice completely, about 3 cups, and continue to cook, stirring often, until all the liquid is absorbed.
Pour in 1 cup more of the remaining stock and stir and cook until it has been absorbed. Repeat with 1 more cup. Add the remaining cup and cook, stirring, until the rice is al dente, tender but still very chewy, and most of the liquid has been absorbed.
Stir in the pumpkin puree and the diced pumpkin and reduce the heat to very low so that the risotto doesn't simmer anymore. Stir in the Parmesan and butter to give the risotto a nice, creamy finish. Spoon it immediately into heated shallow serving bowls.

PUMPKIN RISOTTO

Pumpkin Risotto image

Provided by Marian Burros

Categories quick, project, side dish

Time 25m

Yield 2 servings

Number Of Ingredients 11

Ingredients

4 to 5 cups no-salt-added chicken or vegetable stock or broth
1 teaspoon olive oil
3/4 pound onion, finely chopped
1 large clove garlic, minced
1 cup arborio rice
1/2 cup dry white wine
1/8 teaspoon nutmeg
1 cup solid-pack canned pumpkin puree
6 tablespoons coarsely grated Parmigiano Reggiano
1/8 teaspoon salt
Freshly ground black pepper to taste

Steps:

Heat the stock to a simmer, and continue simmering it while preparing the recipe.
Heat the nonstick pot until it is very hot. Reduce heat to medium high, and add oil.
Saute onion and garlic until onion begins to soften.
Stir in rice to coat well; add wine, and cook until wine has evaporated.
Add 1 cup of the stock with the nutmeg to the rice; reduce heat so that mixture simmers. Stir often, cooking until most of the liquid has been absorbed by the rice. Repeat with another cup of stock, and continue stirring, adding stock until the rice is almost tender but still has some bite to it.
Stir in the pumpkin, cheese, salt and pepper, and stir until mixture is hot.

Tips:

Choose the right pumpkin: A sugar pumpkin or butternut squash is best for this recipe, as they have a sweet, creamy flavor.
Roast the pumpkin before adding it to the risotto: This will help to caramelize the sugars in the pumpkin and give it a more intense flavor.
Use a good quality stock: A homemade chicken or vegetable stock will give the risotto a richer flavor.
Stir the risotto frequently: This will help to prevent the rice from sticking to the bottom of the pan and will also help to create a creamy sauce.
Add the prosciutto and Parmesan cheese at the end: This will help to prevent the prosciutto from becoming tough and the Parmesan cheese from melting completely.

Conclusion:

Pumpkin risotto with prosciutto is a delicious and elegant dish that is perfect for a special occasion. It is relatively easy to make, but it does take some time to cook. The result is a creamy, flavorful risotto that is packed with autumn flavors. If you are looking for a new and exciting risotto recipe, this is the one for you!