Pumpkin Risotto with Crispy Prosciutto

by feastonthecheap on October 17, 2012

Mariel here. This past Saturday, my husband and I traipsed on up to The Country with another friends-with-kids couple to go pumpkin picking. Somehow, despite the fact that our child is more petite than your average gourd and would rather swat at the stuffed birds in his “activity gym” than ogle real ones, we were certain he’d enjoy a day in the sunshine selecting his very first Jack o’ Lantern. Kids make memories at three months, right? He’ll thank us someday, I’m sure.

Even if the outing was entirely for the parents, we had a delightful time hanging out in Mother Nature. Let’s be honest, with a 14-week old, it’s just nice to get out and do anything. So while my little man probably won’t recall our glorious day trip, my husband and I can add it to the “aren’t we great parents” checklist we’ve started. It’s currently tacked up on the fridge…next to the three identical emergency contact lists I have posted.

As you’ve already guessed, this weekend’s pumpkin-patching inspired me to make this lovely autumnal risotto. Word to the baby-wise though…if your child’s naps are consistently cut short by the 45-Minute Intruder (I hate that guy!), make sure you have an extra pair of hands on deck to keep stirring the risotto whilst you tend to your sleep-proof charge.

PS: Self-congratulatory pat on the back…on Monday we hit our 1 MILLIONTH visitor here at Feast! If we were really organized…we’d have done a monster giveaway. But lately, we are not.

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Pumpkin Risotto with Crispy Prosciutto
Serves 2 as an entree / Serves 4-5 as a starter
Adapted from a New York Times recipe

Ingredients:
3-4 cups low-sodium chicken or vegetable stock – stock
1 teaspoon olive oil – stock
¾-cup Vidalia onion, finely chopped – $0.89
1 large garlic clove, minced – stock
1 medium shallot, minced – $0.69
1 cup arborio rice – $2.69
½-cup dry white wine – stock
1/8-teaspoon ground ginger – stock
¼-teaspoon dried sage – stock
4 slices of prosciutto – $2.50
1 cup of pumpkin puree – $2.19
¼-cup freshly grated parmesan – $2.00
¼-teaspoon salt – stock
Lots of freshly ground black pepper (or to taste) – stock
Grand total assuming “well-stocked” kitchen: $10.96
Cost per starter-size serving: $2.19

Directions:
1. In a large pot, heat the stock to a simmer and continue simmering throughout the course of preparation.

2. Heat a large skillet (preferably non stick) over high heat. Reduce to medium and add oil. Saute the onion, garlic and shallot, stirring frequently, until tender (about 5-7 minutes).

3. Stir in the rice, then add wine and cook until evaporated.

4. Add 1 cup of the simmering stock with the ginger and sage. Reduce heat to med-low so the risotto simmers. Stir frequently until most of the stock has absorbed. Repeat until rice is tender but slightly al dente.

5. Meanwhile, preheat the oven to 400 degrees. Spray a baking sheet with Pam and bake the prosciutto for 10 minutes, until crisp. Crumble and set aside.

6. Once the risotto’s texture is to your liking, stir in the pumpkin, parmesan, salt and pepper. Stir through and taste. Adjust seasonings and serve hot garnished with prosciutto crumbles.

{ 11 comments… read them below or add one }

Kate@Diethood October 17, 2012 at 5:33 pm

Oh my goodness, the title made me drool. ~slurp~ The prosciutto takes it over the top. Looks like I’m going to need to make your risotto soon!

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Jess October 17, 2012 at 10:34 pm

Congratulations! What a milestone – 1 Million visitors! Sounds like a fantastic day at the pumpkin patch – even when they are so tiny, it’s worth the trip just for the pictures and memories.

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mjskit October 18, 2012 at 11:45 pm

This risotto almost looks like a mac and cheese but much prettier, healthier and definitely – tastier! I will have to make this this fall! Congratulations on your huge milestone!

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Liz October 20, 2012 at 8:47 pm

Oh, the risotto looks fantastic…but it’s adding the crispy prosciutto that pushes it over the top! YUM. So glad you took your sweet boy on an outing…he’ll love the photos if he doesn’t remember all the details ;)

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Rhonda October 23, 2012 at 11:28 am

Quelle chance! I have a cup of leftover pumpkin puree from baking pumpkins yesterday. I was just wondering what I was going to make and viola…it was so meant to be! And a big congrats on the 1 million visits…in my head that was said with a Dr. Evil voice ;)

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feastonthecheap October 23, 2012 at 9:17 pm

Ha! I love the Dr. Evil voice!! :-)

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Mom Foodie October 23, 2012 at 5:46 pm

Got to love crispy prosciutto. It gives a heck of a boost to any recipe :D

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Delishhh October 24, 2012 at 12:51 am

3 months already? Time flies. My little one will be 8 months end of this month, crazy. But it is so much fun, she has 5 teeth, started crawling last month and now she is standing up. Crazy – it already going to fast. Enjoy all the little moments. I love Risotta and this looks just fabulous.

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Charlotte Lord @ Weekends So Sweet October 26, 2012 at 10:52 am

Yum, this looks so good. Might finally be the recipe for me to make risotto for the first time!!!

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Megan November 5, 2012 at 11:09 pm

I’ve seen pumpkin risotto recipes everywhere this fall and have yet to actually try one — yours looks like the winner!

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Kelly Senyei (Just a Taste) December 10, 2012 at 4:28 pm

I love the contrast of creamy risotto with crispy prosciutto in this dish! It looks so satisfying for a cold winter night and I cannot wait to make it. So thrilled to have found your blog!

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