Ham, Zucchini & Pumpkin Risotto

Recipe by SandraMK
READY IN: 40mins




  • 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.