PUMPKIN RISOTTO WITH PROSCIUTTO
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
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.
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Kanan Abdallah
[email protected]This is my go-to recipe for pumpkin risotto. It's always a crowd-pleaser.
fahad 502
[email protected]I'm not a big fan of risotto, but I thought I'd give this recipe a try. I'm glad I did! It was surprisingly good.
Dana Jones
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The risotto is so creamy and flavorful.
believe muntwabu
[email protected]I'm a vegetarian, so I omitted the prosciutto and added some roasted butternut squash instead. It was delicious!
ElXtronic
[email protected]I couldn't find prosciutto at my local grocery store, so I used bacon instead. It turned out great!
Md Rabbe
[email protected]The prosciutto was a bit too salty for my taste, but otherwise the risotto was very good.
Katelynn Kilgannon
[email protected]I'm not sure I did something wrong, but my risotto turned out a little too mushy. It was still tasty, though.
Vaaantheman
[email protected]This dish is a must-try for any pumpkin lover.
Mckenzie Mathis
[email protected]This is one of my favorite risotto recipes. It's always a hit with my family and friends.
malik zaffar
[email protected]The risotto was cooked perfectly and the prosciutto added a nice salty flavor. I would definitely recommend this recipe.
Total “SOHEL GAMING 1⃣FIRE” Gameing
[email protected]I love the combination of pumpkin and prosciutto in this risotto. It's a unique and delicious dish that I'll definitely be making again.
Tumushabe Abes
[email protected]This dish is perfect for a special occasion. It's elegant and impressive, but also surprisingly easy to make.
Ridwan Hason
[email protected]I'm not usually a fan of pumpkin dishes, but this risotto changed my mind. It was rich and flavorful, with just the right amount of sweetness.
Weinamechainsama Tumajarbisaun
[email protected]This pumpkin risotto with prosciutto was an absolute delight! The creamy texture of the risotto paired perfectly with the crispy prosciutto and the sweet pumpkin flavor.