Recipe - Pumpkin Risotto With Ham

2 cup Fresh Pumpkin; peeled and
cut into 1/2inch cubes
3 cup Chicken Broth or Ham Stock
1 tablespoon Olive Oil
2 cup Onion; finely chopped
1 lg Clove Garlic; minced
1 cup Uncooked Arborio Rice; (or
other shortgrain rice)
One fourth cup Dry White Wine
2 tablespoon Romano or Parmesan Cheese;
grated
2 tablespoon Fresh Parsley; minced
One fourth teaspoon Salt
One fourth teaspoon White Pepper
One fourth cup Lean Ham; very thinly cut or sliced up
and chopped, (about 1/4
cup)

In a vegetable steamer, cook the pumpkin cubes for about 15 minutes or
until tender; set aside.

Meanwhile, in a medium saucepan, bring chicken broth or ham stock to a
simmer but do not boil. Keep warm over low heat.

Warm the olive oil in a heavy skillet over mediumhigh heat until hot. Add
the onion and garlic and sauté until tender, about 5 minutes.

Add the uncooked rice and sauté for about a minute more.

Add the wine and continue to cook until the liquid is nearly absorbed,
stirring frequently. (For a nonalcoholic substitute, use a mixture of half
water and half apple juice.)

Add the warm broth or stock about a halfcup at a time, stirring with each
addition. Continue to cook the rice for about 20 minutes, stirring
frequently.

Stir in the steamed pumpkin and cook for a few minutes more to warm the
pumpkin thoroughly. Remove the skillet from the heat and stir in the grated
cheese, parsley, salt, white pepper, and ham. Serve immediately.

Posted to dailyrecipe@recipeaday.com by RecipeaDay
recipeaday@bignetwork.com on Oct 14, 1999, converted by MM_Buster
v2.0l.