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Pumpkin Risotto With Prosciutto

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“Cooking Light October 1997”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Steam pumpkin, covered, 15 minutes or until tender; set aside.
  2. Bring broth to a simmer in a saucepan (do not boil). Keep warm over low heat.
  3. Coat a large saucepan with cooking spray; place over medium heat until hot. Add onion and garlic; sauté 5 minutes.
  4. Add rice; sauté 1 minute. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly.
  5. Add warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 18 minutes total). Stir in pumpkin; cook 2 minutes or until thoroughly heated.
  6. Remove from heat; stir in cheese and remaining ingredients. Serve immediately.

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