RECIPES
Pumpkin and Prosciutto Risotto
By
30 minutes
Prep time
17-24 minutes
Cooking time
6-8 Servings
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INGREDIENTS

1½ cups arborio rice
60g butter
1 small onion, finely chopped
2 cloves garlic, crushed
2¼ cups chicken stock
¼ cup white wine
500g peeled and seeded pumpkin, diced
4 slices prosciutto, finely chopped

Grated rind of 1 lemon
1 tablespoon lemon juice
1/3 cup grated parmesan cheese
¼ cup mascarpone
1 cup baby spinach leaves
½ cup oregano, chopped
Black pepper
Salt

METHOD

  1. Place rice, butter, onion, garlic, stock, wine, pumpkin, prosciutto, lemon rind and juice into a solid stainless steel tray.
  2. Select 100°C and steam for 17 – 23 minutes until the vegetables are soft.
  3. Add spinach, parmesan cheese, mascarpone, oregano and steam at 100°C for a further 1 minute.
  4. Season to taste with pepper and salt and stir well to combine.

Hints and tips

  • Serving suggestion – Fry slices of prosciutto until crisp to use as additional garnish

APPLIANCE / FUNCTION

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  • Pre-purchase demonstration

    Miele Experience

    Thursday 08th September 2016

    At 10:30 am - 12:00 pm

    Knoxfield

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    Free

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