Ham Zucchini Pumpkin Risotto

Elevate your weeknight dinner game with this creamy Ham Zucchini Pumpkin Risotto, a perfect blend of comforting flavors and hearty ingredients. Arborio rice is simmered to perfection with a rich combination of white wine and warm chicken stock, creating a velvety base infused with the savory goodness of diced ham and sautéed zucchini. The subtle sweetness of unsweetened pumpkin purée adds depth and autumnal warmth, while Parmesan cheese delivers a satisfying, cheesy finish. Enhanced with fragrant garlic, freshly chopped parsley, and a touch of butter, this recipe is an irresistible one-pot wonder that's surprisingly easy to make in just 50 minutes. Ideal for cozy family dinners or an impressive dish for guests, this risotto is sure to become a seasonal favorite.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 1.5 cups arborio rice
• 0.5 cups white wine
• 5 cups chicken stock, warm
• 1 cup cooked ham, diced
• 1 medium zucchini, diced
• 1 cup pumpkin puree (unsweetened)
• 0.5 cups Parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper

Directions

Step 1

Heat olive oil and butter in a large skillet or pot over medium heat.

Step 2

Add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 3

Add the arborio rice to the pot and stir to coat it in the butter and oil. Toast the rice for 2 minutes, stirring constantly.

Step 4

Pour in the white wine and stir until it is mostly absorbed by the rice, about 1-2 minutes.

Step 5

Begin adding the warm chicken stock 1/2 cup at a time, stirring frequently. Allow the rice to absorb the stock before adding the next 1/2 cup. Repeat this process for about 20 minutes or until the rice is cooked but still slightly al dente.

Step 6

While the risotto is cooking, heat a small pan over medium heat and sauté the zucchini for 3-4 minutes until lightly browned. Set aside.

Step 7

When the rice is nearly done, stir in the diced ham, sautéed zucchini, and pumpkin puree. Continue to cook for 2-3 minutes until heated through.

Step 8

Remove the skillet from heat and stir in the grated Parmesan cheese and chopped parsley. Adjust seasoning with salt and black pepper to taste.

Step 9

Serve immediately, garnished with additional Parmesan cheese and parsley if desired.

Nutrition Facts

Serving size	2574.7 grams (2574.7g)

Amount per serving	% Daily Value*
Calories	1753

Total Fat 82.40g	106%
Saturated Fat 31.80g	159%
Polyunsaturated Fat 2.70g
Cholesterol 240mg	80%
Sodium 9207mg	400%
Total Carbohydrate 144.40g	53%
Dietary Fiber 12.20g	44%
Total Sugars 23.70g
Protein 89.50g	179%

Vitamin D 0IU	0%
Calcium 723mg	56%
Iron 7mg	41%
Potassium 2876mg	61%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.2%

Protein: 21.3%

Carbs: 34.4%