Pumpkin Risotto With Prosciutto

• 1 cup canned pumpkin
• 4 cups low sodium chicken broth
• 2 tablespoons olive oil
• 1/2 cup diced prosciutto ham
• 1/4 cup sliced garlic (approxiamately 5 cloves)
• 1 cup arborio rice
• 1/2 cup grappa wine
• 1 tablespoon finely minced fresh sage
• 1/2 cup grana-padano cheese, grated
• 1/4 teaspoon salt, add more to taste
• 1/8 teaspoon pepper

1. In a sauce pan combine the pumpkin and chicken broth. Warm over a medium burner and then reduce heat to low; keep mixture warm.
2. Heat the oil over medium heat and brown the prosciutto for 2-3 minutes. Add the garlic and saute for another 1-2 minutes. Be careful not to burn the garlic. Add the rice; stir to coat the rice in the oil for 1-2 minutes until the grains are opaque. Add the Grappa, and allow the rice to absorb the liquid. Stir in sage.
3. Reduce heat to low. Add 1/2 to 1 cup of chicken broth and pumpkin mixture to cover the rice. Allow the rice to absorb the liquid before adding another half cup of broth. Continue adding the broth-pumpkin mixture until it is used. You may need to adjust your temperature so the rice cooks correctly. This process should take about 20 minutes.
4. When rice is al dente add the cheese, stir to incorporate. Add salt and pepper to taste. Divide into 4 portions and add parsley for garnish.

pumpkin, chicken broth, olive oil, ham, garlic, arborio rice, grappa wine, fresh sage, granapadano cheese, salt, pepper

Taken from www.food.com/recipe/pumpkin-risotto-with-prosciutto-536593 (may not work)