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
a@yahoo.comThis is my go-to recipe for pumpkin risotto. It's always a crowd-pleaser.
fahad 502
fahad51@yahoo.comI'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
dana-j54@gmail.comThis recipe is a bit time-consuming, but it's worth the effort. The risotto is so creamy and flavorful.
believe muntwabu
b_muntwabu@gmail.comI'm a vegetarian, so I omitted the prosciutto and added some roasted butternut squash instead. It was delicious!
ElXtronic
elxtronic@gmail.comI couldn't find prosciutto at my local grocery store, so I used bacon instead. It turned out great!
Md Rabbe
r-m@gmail.comThe prosciutto was a bit too salty for my taste, but otherwise the risotto was very good.
Katelynn Kilgannon
k-k@hotmail.comI'm not sure I did something wrong, but my risotto turned out a little too mushy. It was still tasty, though.
Vaaantheman
vaaantheman@gmail.comThis dish is a must-try for any pumpkin lover.
Mckenzie Mathis
m-m@yahoo.comThis is one of my favorite risotto recipes. It's always a hit with my family and friends.
malik zaffar
z100@hotmail.comThe risotto was cooked perfectly and the prosciutto added a nice salty flavor. I would definitely recommend this recipe.
Total “SOHEL GAMING 1⃣FIRE” Gameing
g_t5@gmail.comI 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
tumushabe-a@yahoo.comThis dish is perfect for a special occasion. It's elegant and impressive, but also surprisingly easy to make.
Ridwan Hason
r-h@yahoo.comI'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
t-w56@hotmail.comThis 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.