Pumpkin Risotto With Prosciutto

• 2 cups cubed peeled fresh pumpkin (1 pound)
• 3 cups low-salt chicken broth
• Cooking spray
• 2 cups finely chopped onion
• 1 large garlic clove, minced
• 1 cup uncooked Arborio rice or other short-grain rice
• 1/4 cup dry white wine
• 2 tablespoons grated Romano or Parmesan cheese
• 2 tablespoons minced fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1 ounce very thinly sliced prosciutto, or lean ham, chopped (about 1/4 cup)

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; saute 5 minutes. Add rice; saute 1 minute. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. 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. Remove from heat; stir in cheese and remaining ingredients. Serve immediately.

pumpkin, lowsalt, cooking spray, onion, garlic, rice, white wine, romano, parsley, salt, white pepper, lean ham

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