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Receta Pumpkin Risotto With Ham
by Global Cookbook

Pumpkin Risotto With Ham
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  Raciónes: 6

Ingredientes

  • 2 c. fresh Pumpkin, peeled and cut into 1/2 inch cubes
  • 3 c. Chicken Broth or possibly Ham Stock
  • 1 Tbsp. Extra virgin olive oil
  • 2 c. Onion, finely minced
  • 1 lrg clove Garlic, chopped
  • 1 c. uncooked Arborio Rice (or possibly other short-grain rice)
  • 1/4 c. Dry White Wine
  • 2 Tbsp. Romano or possibly Parmesan Cheese, grated
  • 2 Tbsp. fresh Parsley, chopped
  • 1/4 tsp Salt
  • 1/4 tsp White Pepper
  • 1/4 c. lean Ham, very thinly sliced and minced (about 1/4 c.)

Direcciones

  1. In a vegetable steamer, cook the pumpkin cubes for about 15 min or possibly till tender; set aside. Meanwhile, in a medium saucepan, bring chicken broth or possibly ham stock to a simmer but don't boil. Keep hot over low heat.
  2. Hot the extra virgin olive oil in a heavy skillet over medium-high heat till warm. Add in the onion and garlic and saute/fry till tender, about 5 min. Add in the uncooked rice and saute/fry for about a minute more. Add in the wine and continue to cook till the liquid is nearly absorbed, stirring frequently. (For a non-alcoholic substitute, use a mix of half water and half apple juice.)
  3. Add in the hot broth or possibly stock about a half-c. at a time, stirring with each addition. Continue to cook the rice for about 20 min, stirring frequently.
  4. Stir in the steamed pumpkin and cook for a few min more to hot the pumpkin thoroughly. Remove the skillet from the heat and stir in the grated cheese, parsley,salt, white pepper, and ham. Serve immediately.
  5. Serves 6