Pumpkin-Mushroom Risotto with Prosciutto


Luckily this is an adaptable recipe. As it's printed in Cooking Light magazine, its supposed to have shiitake mushrooms, pancetta and pine nuts. Although my closest grocery store usually carries those ingredients, they were oddly missing on the week I planned this recipe. I decided not to substitute the pine nuts with anything and just left them off. I think they'd probably provide a nice crunch to an otherwise soft dish if you're able to find them.

Pumpkin-Mushroom Risotto with Prosciutto
Source: Cooking Light, December 2012
Servings: 4
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    • 3 cups low sodium chicken stock 
    • 8 oz. mushrooms, sliced
    • 1 cup onion, diced
    • 2 oz. prosciutto, sliced
    • 1 tbsp. garlic, minced 
    • 2 tsp. fresh sage, chopped
    • 1 cup arborio rice (or long-grain rice)
    • 1/2 cup white wine 
    • 1 cup pumpkin puree
    • 2 oz. mascarpone cheese
    • 1 tsp. kosher salt
    • 1/4 tsp. crushed red pepper 
1. Add chicken stock to a saucepan and warm over low heat.
2. Spray some cooking spray in a large skillet and heat over medium. Add the mushrooms, onion, prosciutto and garlic. Cook for 5-7 minutes or until the mushrooms have released their liquid.
3. Stir the sage and the arborio rice into the skillet. Add the wine and cook, stirring frequently until the rice has absorbed the wine.
4. Stir in 1/2-3/4 cup of the chicken stock and continue stirring frequently until the rice has absorbed the stock. Repeat with remaining stock until you have 1/4 cup of stock left.
5. Reduce the heat to low and stir in the pumpkin, mascarpone, salt and crushed red pepper until combined, then stir in the remaining 1/4 cup of chicken stock.
6. Divide risotto between 4 bowls and season with additional salt and pepper to taste.

I wasn't sure what this was going to taste like, but it ended up being absolutely incredible. I wanted more than one serving! The pumpkin wasn't overwhelming and just paired really, really nicely with the prosciutto and mushrooms. 

1 comment:

  1. I tried to make one savory pumpkin dinner last year and Jesse turned his nose up to it, though I admit that I also didn't really enjoy it (way too much going on in addition to the pumpkin). This however, I think we would both love! Seems like just the right amount of pumpkin.


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