Ham Zucchini Pumpkin Risotto
Elevate your weeknight dinner game with this creamy Ham Zucchini Pumpkin Risotto, a perfect blend of comforting flavors and hearty ingredients. Arborio rice is simmered to perfection with a rich combination of white wine and warm chicken stock, creating a velvety base infused with the savory goodness of diced ham and sautéed zucchini. The subtle sweetness of unsweetened pumpkin purée adds depth and autumnal warmth, while Parmesan cheese delivers a satisfying, cheesy finish. Enhanced with fragrant garlic, freshly chopped parsley, and a touch of butter, this recipe is an irresistible one-pot wonder that's surprisingly easy to make in just 50 minutes. Ideal for cozy family dinners or an impressive dish for guests, this risotto is sure to become a seasonal favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 1.5 cups arborio rice
- 0.5 cups white wine
- 5 cups chicken stock, warm
- 1 cup cooked ham, diced
- 1 medium zucchini, diced
- 1 cup pumpkin puree (unsweetened)
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Heat olive oil and butter in a large skillet or pot over medium heat.
Add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the arborio rice to the pot and stir to coat it in the butter and oil. Toast the rice for 2 minutes, stirring constantly.
Pour in the white wine and stir until it is mostly absorbed by the rice, about 1-2 minutes.
Begin adding the warm chicken stock 1/2 cup at a time, stirring frequently. Allow the rice to absorb the stock before adding the next 1/2 cup. Repeat this process for about 20 minutes or until the rice is cooked but still slightly al dente.
While the risotto is cooking, heat a small pan over medium heat and sauté the zucchini for 3-4 minutes until lightly browned. Set aside.
When the rice is nearly done, stir in the diced ham, sautéed zucchini, and pumpkin puree. Continue to cook for 2-3 minutes until heated through.
Remove the skillet from heat and stir in the grated Parmesan cheese and chopped parsley. Adjust seasoning with salt and black pepper to taste.
Serve immediately, garnished with additional Parmesan cheese and parsley if desired.
Nutrition Facts
Calories |
1753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.4 g | 106% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 9207 mg | 400% | |
| Total Carbohydrate | 144.4 g | 53% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 23.7 g | ||
| Protein | 89.5 g | 179% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 723 mg | 56% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2876 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
