A healthy risotto based on wholemeal rice that makes your kitchen smell delicious ....
Preparation time: 30 minutes
Ingredients for 4 people:
- 500 g pumpkin
- 4 slices prosciutto
- 1 shallot, chopped
- 1 garlic clove
- 200 g wholemeal risotto rice (arborio)
- 1 glass dry white wine
- 1 liter poultry stock
- 30 g parmesan, grated
- 500 g mushrooms, mixture
- olive oil
- thyme pepper and salt
Preperation
- Preheat the oven to 180 °C. Chop the flesh of the pumpkin into small cubes. Place half of the pumpkin on a baking sheet lined with parchment paper. Drizzle a little olive oil over it and season with thyme, pepper and salt. Put in the oven for 15-20 minutes or until the pumpkin cubes are roasted. Place the ham slices on a baking sheet and slide them into the oven for the last 10 minutes. Then drain them on paper towels.
- Chop the shallots and garlic. Stew the shallot in some olive oil. Add the rice and stir until all the grains are covered with a layer of oil. Extinguish with the white wine, turn down the heat a little and stir with a wooden spoon until all the moisture has been absorbed by the grains. Add the rest of the raw pumpkin cubes to the risotto.
- Warm up the poultry stock and pour it soup spoon by soup spoon with the risotto and pumpkin; stir until all the moisture is absorbed before adding a new spoonful of moisture. This takes about 20 minutes. Towards the end of the cooking time, mash the pumpkin finer with a wooden spoon, until the risotto turns orange and the pumpkin is dissolved. Then stir in three quarters of the parmesan.
- Meanwhile, fry the mushrooms in another pan in a little olive oil, season with pepper, salt and thyme. Break the baked ham into pieces. Put the risotto in deep plates, spoon the roasted pumpkin over it, finish with the mushrooms and put a stick of crispy ham and a thyme sprig on top. For a vegetarian version, just leave out the ham.
