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PUMPKIN PROSCIUTTO AND THYME RISSOTTO

12 January, 2015

Shopping List

300g Carnaroli or Arborio Rice
1 onion finely chopped
200g Pumpkin cut in cubes
200g Prosciutto cut in cubes
1 glass white wine
2 litres vegatables stock
50g butter
100g grated Parmigano Reggiano
20g thyme

Method:

• In a large pot fry the onion with the prosciutto for 5 minutes.
• Add the pumpkin and cook for further 5 minutes.
• Add the risotto rice and add the wine and stir, then start to add the simmering stock.
Keep adding stock to the risotto and also keep stirring. Test the consistency of rice. Make sure the rice is nice and soft and not to dry, needs to be at a nice soft consistency almost soupy.
• When rice is cooked, add Parmigiano Reggiano butter and the thyme and whisk vigorously.
• Season with salt and pepper and  serve it soft and smooth with more grated Parmigiano on top.

To Serve:

This dish can serve four people.

Download Full Recipe Here

Click here to go to the Nosh Food Market website.

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