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 [email protected] by Recipe-a-Day
<[email protected]> 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