Grilled pumpkin risotto with prosciutto
Ingredients
| general.ingredients.name | general.ingredients.amount |
|---|---|
| Frozen risotto base | 500g |
| Frozen pumpkin cubes | 450g |
| Prosciutto slices | 4 |
| Dried thyme | 1 tsp |
| Olive oil | 1 tbsp |
| Salt and pepper | to taste |
Preparation:
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Before you begin:
Preheat the oven to 180°C (356°F).
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Spread the pumpkin cubes on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle dried thyme, and season with salt and pepper.
Roast in the oven for 25 minutes.
Add the slices of prosciutto for the last 5 minutes.
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In a pan, sauté the frozen risotto for 8 minutes. Then add the roasted pumpkin cubes and sauté briefly.
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Break the dried prosciutto into pieces and sprinkle over the risotto.
Serving suggestions:
Serve the risotto with chopped basil, arugula, and Parmesan shavings.
For an easier preparation, use Crop’s frozen grilled pumpkin.
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