Pumpkin & Ham Risotto 

Rating: (12 ratings made)

Rate recipe: 5 (high) 4 3 2 1 (low)

Jenny's personal favourite! Filling and healthy for the whole family.

Suggestions:

Try using brown rice for extra taste!

Ingredients:

10 1/2 oz pumpkin, butternut, peeled and chopped

1 onion, chopped

2 garlic, clove

1/2 cup rice, uncooked

14 oz tomatoes, canned

2 cup water

1 chicken stock cube

1 tsp oregano

2.10 oz cheese, reduced fat, grated

3 1/2 oz ham, 98% fat free

Directions:

Microwave the pumpkin & onion with a small amount of water until the pumpkin is slightly soft.

Add the onion and pumpkin and all the remaining ingredients (except for the ham and cheese) to a pan. Bring to the boil. Reduce the heat and simmer until the rice has absorbed the water.

If the rice is not completely cooked at this point, add more water and continue to simmer.

Remove from the heat and add the ham and cheese.

Variations:

Try using brown rice for extra taste!

Author:

Jenny

Member Comments: (6)

By: annie18 - 2012-02-16
This was really nice first time id made risotto, I added some corn kernels only because i had some leftover from my familys dinner I also added parsley and spring onions when it was dished up

By: wilkj - 2011-12-28
Nice recipe to use leftover Chistmas ham. Recipe a huge success. I also added some baby spinach leaves just before serving. Many thanks.

By: cbond831 - 2011-01-07
This recipe was lovely, it was the first risotto I had made, I used tomato soup instead of the can of tomatoes. turned out great. Easy to make!

By: lemmish - 2010-07-16
Had to leave a little longer for the rice to cook properly, but a great recipe! Will be adding this my cookbook and definately making it again!

By: caragh87 - 2009-10-12
Ah I followed the recipe but my rice just wont cook!

By: plreyn - 2009-03-02
Loved this Risotto, very easy to make and even my 3 year old loved it.