Pumpkin Risotto With Ham

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy			6	Servings

INGREDIENTS

2	c	Fresh Pumpkin, peeled and
		cut into 1/2-inch cubes
3	c	Chicken Broth or Ham Stock
1	T	Olive Oil
2	c	Onion, finely chopped
1		Clove Garlic, minced
1	c	Uncooked Arborio Rice, or
		other short-grain rice
1/4	c	Dry White Wine
2	T	Romano or Parmesan Cheese
		grated
2	T	Fresh Parsley, minced
1/4	t	Salt
1/4	t	White Pepper
1/4	c	Lean Ham, very thinly sliced
		and chopped about 1/4
		cup

INSTRUCTIONS

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 medium-high heat
until  hot. Add the onion and garlic and sautÃ© until tender, about 5
minutes.  Add the uncooked rice and sautÃ© for about a minute more.
Add the wine and continue to cook until the liquid is nearly absorbed,
stirring frequently. (For a non-alcoholic substitute, use a mixture  of
half water and half apple juice.)  Add the warm broth or stock about a
half-cup 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@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Oct 14, 1999, converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 318 Calories From Fat: 96 Total Fat: 10.8g Cholesterol: 27.5mg Sodium: 795.8mg Potassium: 332.2mg Carbohydrates: 37.9g Fiber: 3.3g Sugar: 5.3g Protein: 15.7g