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
• 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.