Pumpkin Risotto

By Tasty · 45 min

Ingredients

Instructions

1. Air fry the prosciutto slices at 400°F (200°C) for 3-5 minutes, until crispy, with no preheat. Set aside; they crisp more as they cool.
2. Gently warm the broth and water together in a pot over medium-low heat.
3. Melt the butter in a large sauté pan or skillet. Add the shallot, garlic, sage, thyme, rosemary, salt and pepper, and cook several minutes until fragrant.
4. Add the rice and cook about 2 minutes, until the grains look translucent at the edges. Add the white wine and cook until absorbed.
5. Add about 1 cup of warm broth at a time, stirring constantly until each addition is absorbed, until the broth is used up except the last cup.
6. Before the final cup of broth, remove the herb sprigs. Add the last cup of broth and the pumpkin purée, stir, and cook until most of the liquid is absorbed but the risotto stays creamy.
7. Off the heat, stir in the grated Parmigiano Reggiano. Season with more salt and pepper to taste.
8. Top with burrata, crispy prosciutto and olive oil, and serve immediately.

Summarized from Tasty's video. Watch it for the details.

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