Ingredients
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3 tablespoons butter
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1/2 cup finely chopped onion
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1 clove garlic, minced
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1 cup dry white wine
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2 cups arborio rice
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1/2 teaspoon salt
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1/8 teaspoon black pepper
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1/2 cup ham, diced
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1 1/2 cups pumpkin, diced
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butternut squash, is a good substitute
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1 1/2 cups zucchini, diced
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1 1/2 teaspoons dried basil
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3/4 cup grated parmesan cheese
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6 -8 cups hot chicken stock
Instructions
- In a large saucepan, melt 2 tablespoons butter over medium-low heat.
- Add onion and garlic and cook for 2-3 minutes until onion has softened.
- Add the wine and cook until the liquid is reduced by half.
- This should take 3-5 minutes.
- Add rice, salt pepper and ham and stir to coat evenly.
- Add 2 cups of stock and stir over medium heat until absorbed.
- This should take 5-6 minutes.
- Stir in pumpkin and zucchini.
- 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.
- This should take 15-18 minutes from the time you add first stock.
- Remove from heat and stir in remaining 1 tablespoon of butter, basil and parmesan cheese.