Ham Zucchini Pumpkin Risotto Recipes

Steps:

• 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.

Steps:

• Peel and chop the pumpkin into small cubes. Place on a cookie sheet and drizzle olive oil, salt and pepper. Bake in preheated oven of 375. Bake until soft (about 15-20 minutes) Remove from oven and keep warm.
• Remove woody ends from the larger asparagus and chop into 1 inch pieces. Leave the smaller ones whole. Steam asparagus until tender (about 5 minutes for large and 3 minutes for baby) Plunge into ice cold water when cooked.
• Lightly fry the onion and garlic in hot oil until softened. Then add the rosemary and cook for another minute.
• Add rice and stir for about 2 minutes until rice begins to turn translucent. Add ladleful of hot stock and stir until absorbed and conitnue adding ladleful of broth at a time. Rice will become creamy and tender.
• When the risotto is almost done mix in the grated cheese, pumpkin and chopped asparagus. Continue to heat through for about a minute or two.
• Divide into four bowls or plates and criss cross 2 baby asparagus over each dish. Drizzle with a little truffle oil and finish with fresh ground pepper and enjoy.

Steps:

• Preheat oven to 450°. In a large skillet, saute zucchini in oil until crisp-tender. Sprinkle with basil, salt and pepper., Place half of the zucchini in a greased 8-in. square baking dish. Layer with half of the ham, marinara sauce and cheese. Repeat layers., Bake, uncovered, 10-12 minutes or until heated through and cheese is melted. Serve with a slotted spoon.

Steps:

• Chop whole onion.
• Heat a nonstick pot until very hot. Reduce heat to medium-high; add 2 teaspoons of the oil; saute onion until it begins to brown.
• Heat the chicken stock in a separate pot until hot but not boiling.
• Wash, trim, seed and julienne whole pepper.
• Heat a small nonstick pan until it is very hot. Reduce heat to medium-high and add remaining oil. Saute pepper until it begins to soften.
• When onion begins to brown, stir in the rice to coat, and add the white wine; allow wine to cook away.
• Wash, trim and chop tomato fine; mince the garlic. Add both to the pepper.
• Add about 1 cup of simmering stock to rice, and cook over medium-high heat, stirring often until liquid is absorbed. Repeat the procedure, 1 cup of broth at a time.
• In between adding the broth to the rice, julienne the turkey or ham and add to the pepper-tomato mixture with the Marsala. Cook to reduce the Marsala by half.
• Grate the cheese.
• When the rice is almost tender, add another cup of stock along with the turkey or ham mixture, and cook until most of the broth is absorbed. Stir in the cheese.

Steps:

• Bring a large pot of water to a boil and add the pumpkin; boil until soft, 15-20 minutes. Drain the pumpkin and purée until smooth in a blender or food processor.
• Put 2 tablespoons butter or oil in a large, deep skillet over medium heat. When hot, add the onions and cook until they soften, about 5 minutes. Add the garlic, nutmeg and herbs, and continue cooking another minute or so; do not brown.
• Add 2 tablespoons butter or oil; raise the heat to medium-high and add the rice. Cook, stirring occasionally, until it is glossy and coated, 2 to 3 minutes. Sprinkle with salt and pepper; stir in the wine and let most of it bubble away.
• Begin adding the pumpkin purée and stock alternately, 1/2 cup or so at a time, stirring after each addition. When the liquid is just about evaporated, add more; the consistency should not be soupy or dry. Stir frequently.
• Taste the rice about 20 minutes after you add it. You want it to be tender but still have some crunch; this can take up to 30 minutes. When the rice is done, turn off the heat and stir in the remaining butter or oil and Parmesan; taste and adjust the seasoning. Heat a dry skillet and add the nuts; toast until fragrant. Sprinkle the risotto with toasted nuts and more freshly grated Parmesan; serve.

Steps:

• Heat the stock to a simmer, and continue simmering it while preparing the recipe.
• Heat the nonstick pot until it is very hot. Reduce heat to medium high, and add oil.
• Saute onion and garlic until onion begins to soften.
• Stir in rice to coat well; add wine, and cook until wine has evaporated.
• Add 1 cup of the stock with the nutmeg to the rice; reduce heat so that mixture simmers. Stir often, cooking until most of the liquid has been absorbed by the rice. Repeat with another cup of stock, and continue stirring, adding stock until the rice is almost tender but still has some bite to it.
• Stir in the pumpkin, cheese, salt and pepper, and stir until mixture is hot.

Steps:

• Preheat oven to 200C (180C Fan forced). Line a 20cm square baking pan with baking paper.
• Heat oil in pan over moderate heat. Cook onion and garlic, stirring, for 3 minutes. Add ham and cook for another 2 minutes.
• Whisk eggs with milk in large bowl. Add zucchini, pumpkin, and ham mixture. Fold flour through mix and season with Italian herbs and salt & pepper to taste. Spoon mix into prepared pan.
• Bake for 35- 40 minute, until slice is golden and set. Cool for 5 minutes in the pan before slicing.

Steps:

• Preheat the oven to 220°C
• Lay pumpkin in an even layer on a large baking tray and drizzle with 2 tablespoons of oil. Season with salt and pepper. Roast for 15 minutes, then remove and drizzle with 1/2 tablespoon of honey, tossing well to coat each piece. Roast for a further 15 minutes until cooked and golden.
• Place stock in a saucepan and keep at a simmer over low heat.
• Heat remaining tablespoon of oil in a large heavy-based pan over low heat.
• Add onion and stir for 2-3 minutes until onion is soft. Add celery and cook for 1 minute, then add grated ginger and rice and cook for a further minute, stirring to coat grains. Increase the heat to medium-low, add wine and cook until absorbed. Add stock a ladleful at a time, allowing each to be absorbed before adding the next. Continue for 15 minutes or until rice is cooked but still firm to the bite. Add the lemon juice, pumpkin and parsley. Season, then stir in mascarpone.
• Serve with a dollop of mascarpone or if prefered grated Parmesan, a drizzle of honey and extra parsley.

Steps:

• Heat butter and oil together in a large saucepan or frypan.
• Gently cook the onion and garlic.
• Add the rice and cook, stirring until the rice is coated in the oil mix.
• Cook this about 1 minute.
• Stir in the pumpkin and mushrooms.
• Pour over 1 cup of the hot stock.
• Cook, stirring often until the liquid is almost all absorbed.
• You don't want the liquid to be boiling in with the rice, just a gentle simmer.
• Continue stirring and adding stock one cup at a time until the stock is all absorbed and the rice is tender.
• This takes about 20 minutes.
• You don't need to stand there stirring the whole time if you use a non-stick pot and return often.
• Stir in the parmesan cheese,seasoning and parsley.
• It will go lovely and sticky with the cheese.
• Serve immediately.