Indulge in the rich, velvety goodness of this pumpkin risotto, a perfect blend of creamy Arborio rice and earthy pumpkin. Each bite is elevated with crispy prosciutto for a delightful crunch and topped with luscious burrata that melts effortlessly into the dish. The savory-sweet balance captures the essence of autumn, making it an irresistible seasonal favorite. Serve this comforting dish for a cozy night in or as a show-stopping centerpiece for your fall gatherings. Check out more of Sarah's recipes on her <a href="https://www.groovyfoodiess.com/">blog.</a>

Quick Info

⏱️ 60 min • 🍽️ 4 servings • ⭐ 85%

Nutrition

508 cal • 24g protein • 53g carbs • 21g fat

Tags

[Dinner] • [Under 1 Hour] • [Meal]

Ingredients

• 3 ounces prosciutto
• 3 cups low sodium chicken or vegetable broth
• ½ cup water
• 2 tablespoons unsalted butter
• 1 large shallot, minced
• 4 cloves garlic, minced
• 1 bunch fresh sage
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• Salt, to taste
• Black pepper, to taste
• 1 cup Aborio rice
• ½ cup dry white wine
• 1 10-ounce can pumpkin purée
• ½ cup freshly grated Parmigiano Reggiano
• 1 ball burrata cheese
• Extra-virgin olive oil, for garnish

Instructions Preview

1. To crisp the prosciutto, place the slices …
2. Warm the broth by adding the broth and wat…
3. In a large sauté pan or skillet, melt the …

…and 5 more steps

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Recipe by: Sarah Banh • From: Tasty