I really like the salty taste the Prosciutto adds to the sweet pumpkin.
Ingredients
2 cups cubed peeled fresh pumpkin
3 cups low salt chicken broth
Olive Oil
1 finely chopped onion
3 cloves of Garlic minced
1 cup uncooked Arborio rice
1/4 cup white wine
1/4 cup of Asiago or Parmesan cheese
2 tablespoons minced fresh parsley
1/4 tsp salt
1/4 tsp pepper
1 ounce very thinly sliced Prosciutto
1 Steam pumpkin, covered, 15 minutes or until tender; set aside to cool
2.Coat a large saucepan with cooking spray; place over medium heat until hot. Add onion, saute until translucent about 5 minutes, add garlic and saute for another 1-2 minutes. Add rice and whine cook about 1 minute or until liquid is nearly absorbed stirring constantly. Add broth 1/2 cut at a time stirring constantly until each portion of broth is absorbed before adding the next. (about 20 minutes total) Stir in the pumpkin; cook 2 minutes or until thoroughly heated. Remove from the heat; stir in cheese and remaining ingredients. Serve immediately.
Ingredients
2 cups cubed peeled fresh pumpkin
3 cups low salt chicken broth
Olive Oil
1 finely chopped onion
3 cloves of Garlic minced
1 cup uncooked Arborio rice
1/4 cup white wine
1/4 cup of Asiago or Parmesan cheese
2 tablespoons minced fresh parsley
1/4 tsp salt
1/4 tsp pepper
1 ounce very thinly sliced Prosciutto
1 Steam pumpkin, covered, 15 minutes or until tender; set aside to cool
2.Coat a large saucepan with cooking spray; place over medium heat until hot. Add onion, saute until translucent about 5 minutes, add garlic and saute for another 1-2 minutes. Add rice and whine cook about 1 minute or until liquid is nearly absorbed stirring constantly. Add broth 1/2 cut at a time stirring constantly until each portion of broth is absorbed before adding the next. (about 20 minutes total) Stir in the pumpkin; cook 2 minutes or until thoroughly heated. Remove from the heat; stir in cheese and remaining ingredients. Serve immediately.
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