Pumpkin Risotto with Prosciutto

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. 

Earth Risotto

Butternut squash and raisins add a touch of sweetness to this rich-tasting vegetarian entrée.

Preparation time: 15 min Cooking time: 29 min
Yield: 4 (1 1/4-cup) servings


1 tablespoon butter
1/2 cup finely chopped onion
1 cup uncooked Arborio rice
4 to 5 cups vegetable or chicken broth
1/4 cup white wine or apple juice
1 medium (1 cup) red apple, chopped
1 medium (2 cups) butternut squash, quartered, seeded, peeled, cubed 1/2-inch
1/4 cup raisins
Salt, if desired


Melt butter in 10-inch skillet until sizzling; add onion. Cook over medium heat, stirring occasionally, until softened (4 to 5 minutes). Add rice; continue cooking, stirring constantly, 2 minutes.

Meanwhile, combine chicken broth and wine in 4 cup measure or bowl. Reduce heat to medium-low. Slowly add 1 1/2 cups broth mixture. Cover; cook 10 minutes.

Uncover; add apple and squash. Continue cooking; add remaining broth mixture, 1/2 cup at a time and stirring occasionally, until most of liquid is absorbed and rice is tender and creamy (4 to 5 minutes for each addition of broth, totaling 12 to 15 minutes).

Reduce heat to low; add raisins. Cook until heated through (1 to 2 minutes). Season with salt, if desired.

TIP: Cut squash into pieces. Peel pieces with vegetable peeler.

Butterflied Shrimp on Coconut Risotto with Avocado, Lime

Butterflied Shrimp on Coconut Risotto with Avocado, Lime and Cilantro Cream

This recipe is really very easy. It is done in three very easy steps. I was really very surprised, the trick to me is to know what the finished Risotto looks like. Be patient with it. The Shrimp part was easy. Those of you who know me realize that I did not have Shrimp. Mine was topped with Salmon which went with the cream sauce very well.

For 4 Servings:
Risotto:
1 cup arborio rice
1 can (14 oz.) coconut milk
2 - 3 cups chicken stock
1 Tablespoon sliced green onion
1 Tablespoon neutral oil
1/4 cup shredded coconut - toasted

Cream:
1/4 cup packed cilantro leaves
1/2 small avocado
1 Tablespoon lime juice
1/4 cup sour cream

Shrimp:
12 large shrimp - tails on and butterflied (sliced down the back nearly all the way through)
1 Tablespoon neutral oil

Make the risotto:
Saute green onion in 1 T oil briefly. Add rice and toast lightly. Mix coconut milk and chicken stock. Add stock mixture to rice one cup at a time - letting rice absorb stock before adding another cup. Add the toasted coconut after the second cup of stock. Stir nearly constantly. When you get to the 20 minute mark, check the rice for consistency. Once the rice is al dente and creamy, you're done. You may or may not use all of the stock. Keep warm.

Make the cream:
Combine cilantro, avocado, lime and sour cream in a blender. Puree until very smooth.

Make the shrimp:
Pan-fry the shrimp - cut side down - until lightly browned. This will take about 2 minutes. Add 1/2 cup water to the pan so the shrimp will finish cooking and curl slightly. This will take just another 2 minutes or so. For service I used coconut halves filled with risotto and topped with 3 shrimp each. Place a dollop of cream on each shrimp and garnish with a sprinkling of toasted coconut and a cilantro leaf.