Ham, Zucchini & Pumpkin Risotto

• 3 tablespoons butter
• 1/2 cup finely chopped onion
• 1 clove garlic, minced
• 1 cup dry white wine
• 2 cups arborio rice
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup ham, diced
• 6 -8 cups hot chicken stock
• 1 1/2 cups pumpkin, diced
• butternut squash, is a good substitute
• 1 1/2 cups zucchini, diced
• 1 1/2 teaspoons dried basil
• 3/4 cup grated parmesan cheese

1. In a large saucepan, melt 2 tablespoons butter over medium-low heat.
2. Add onion and garlic and cook for 2-3 minutes until onion has softened.
3. Add the wine and cook until the liquid is reduced by half.
4. This should take 3-5 minutes.
5. Add rice, salt pepper and ham and stir to coat evenly.
6. Add 2 cups of stock and stir over medium heat until absorbed.
7. This should take 5-6 minutes.
8. Stir in pumpkin and zucchini.
9. Continue to add as much stock as needed, 1 cup at a time, stirring until rice is creamy and tender but still firm in the centre.
10. This should take 15-18 minutes from the time you add first stock.
11. Remove from heat and stir in remaining 1 tablespoon of butter, basil and parmesan cheese.

butter, onion, clove garlic, white wine, arborio rice, salt, black pepper, ham, chicken, pumpkin, butternut squash, zucchini, basil, parmesan cheese

Taken from www.food.com/recipe/ham-zucchini-pumpkin-risotto-41288 (may not work)