Ham, Zucchini & Pumpkin Risotto - cooking recipe

Ingredients

3 tablespoons butter
1/2 cup finely chopped onion
1 clove garlic, minced
1 cup dry white wine
2 cups arborio rice
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 cup ham, diced
6 -8 cups hot chicken stock
1 1/2 cups pumpkin, diced
butternut squash, is a good substitute
1 1/2 cups zucchini, diced
1 1/2 teaspoons dried basil
3/4 cup grated parmesan cheese

Preparation

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.