I'm eager to try CL's Pumpkin Risotto With Prosciutto (see recipe below). But there are two hitches I hope you all can "unhitch":
1. Do you think I would lose much by using canned pumpkin instead of fresh cubed? Obviously, the texture will be different (perhaps along the lines of pumpkin risotto soup), but how about the flavor?
2. As a vegetarian, I'll want to exclude the prosciutto (and sub vegetable broth for the chicken stuff). Should I substitute some sort of tofu bacon, or just deal with the missing dimension?
Maybe one of these days, I'll visit a pumpkin packing plant to express my thanks to the folks/machines that do all of the crunching for us! (or maybe, I'll walk away aghast and never eat pumpkin again )
Pumpkin Risotto With Prosciutto
FOR 6 SERVINGS:
2 cups cubed peeled fresh pumpkin (about 1 pound)
3 cups low-salt chicken broth
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. Yield: 6 servings (serving size: 2/3 cup).
CALORIES 187 (11% from fat); FAT 2.3g (sat 0.8g, mono 0.8g, poly 0.3g); PROTEIN 6.3g; CARB 35.6g; FIBER 2g; CHOL 5mg; IRON 2.6mg; SODIUM 240mg; CALC 50mg