Ham Zucchini Pumpkin Risotto Recipes

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HAM, ZUCCHINI & PUMPKIN RISOTTO



Ham, Zucchini & Pumpkin Risotto image

Make and share this Ham, Zucchini & Pumpkin Risotto recipe from Food.com.

Provided by SandraMK

Categories     Stew

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

3 tablespoons butter
1/2 cup finely chopped onion
1 clove garlic, minced
1 cup dry white wine
2 cups arborio rice
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 cup ham, diced
6 -8 cups hot chicken stock
1 1/2 cups pumpkin, diced
butternut squash, is a good substitute
1 1/2 cups zucchini, diced
1 1/2 teaspoons dried basil
3/4 cup grated parmesan cheese

Steps:

  • In a large saucepan, melt 2 tablespoons butter over medium-low heat.
  • Add onion and garlic and cook for 2-3 minutes until onion has softened.
  • Add the wine and cook until the liquid is reduced by half.
  • This should take 3-5 minutes.
  • Add rice, salt pepper and ham and stir to coat evenly.
  • Add 2 cups of stock and stir over medium heat until absorbed.
  • This should take 5-6 minutes.
  • Stir in pumpkin and zucchini.
  • Continue to add as much stock as needed, 1 cup at a time, stirring until rice is creamy and tender but still firm in the centre.
  • This should take 15-18 minutes from the time you add first stock.
  • Remove from heat and stir in remaining 1 tablespoon of butter, basil and parmesan cheese.

Nutrition Facts : Calories 451.2, Fat 11.9, SaturatedFat 6.6, Cholesterol 32.3, Sodium 1365.3, Carbohydrate 59.6, Fiber 2.6, Sugar 2.9, Protein 17.6

PUMPKIN RISOTTO



Pumpkin risotto image

My ultimate comfort food. I make this so often I don't need a recipe but here it is for everybody else. Enjoy!

Provided by dale7793

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

15 g butter
1 tablespoon olive oil
1 onion
2 cloves garlic, crushed
6 mushrooms, sliced
1 1/2 cups arborio rice
1 cup diced pumpkin (I use butternut)
3 -4 cups hot stock (chicken or vegetable)
1/2 cup grated parmesan cheese
salt
freshly ground black pepper
1/2 cup chopped fresh parsley (optional)

Steps:

  • Heat butter and oil together in a large saucepan or frypan.
  • Gently cook the onion and garlic.
  • Add the rice and cook, stirring until the rice is coated in the oil mix.
  • Cook this about 1 minute.
  • Stir in the pumpkin and mushrooms.
  • Pour over 1 cup of the hot stock.
  • Cook, stirring often until the liquid is almost all absorbed.
  • You don't want the liquid to be boiling in with the rice, just a gentle simmer.
  • Continue stirring and adding stock one cup at a time until the stock is all absorbed and the rice is tender.
  • This takes about 20 minutes.
  • You don't need to stand there stirring the whole time if you use a non-stick pot and return often.
  • Stir in the parmesan cheese,seasoning and parsley.
  • It will go lovely and sticky with the cheese.
  • Serve immediately.

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