PUMPKIN AND ITALIAN HAM RISOTTO
Recipe Created By:
What you will need
- 200 g Carnaroli Risotto rice
- 20 g extra virgin olive oil
- 20 g chopped shallot
- 175 g chopped pumpkin
- 7 dl hot vegetable stock
- 1 glass white wine or Champagne Brut
- 4 thick slices of Italian ham
- 40 g grated Parmesan
- salt and pepper
How to prepare:
Boil the chopped pumpkin for 8 minutes. Sauté the chopped shallot in a heavy bottomed saucepan in oil until softened. Add the rice and fry well until transparent. Add a ladleful of the hot stock and simmer. As the stock is absorbed add more when necessary. Add the chopped pumpkin and continue in this way for 16 minutes.
Remove from heat and stir in the wine, Parmesan and a knob of butter. Season to taste. Serve the risotto and top with the chopped San Daniele ham.