This one is for all the pumpkin lovers out there and let me be honest, I am not a huge pumpkin anything fan. But for the sake of fall and everything fall I give you this pumpkin risotto recipe. What makes this different from other pumpkin risotto recipes? Well for one, it is spicy but also topped with burrata to help tame the heat. Finally, it is topped with crispy prosciutto. Trust me, you will “fall” in love with this recipe.
The trickiest part of making this recipe is the risotto and it requires some love. By that I mean stirring frequently and continuously adding vegetable broth. This process will probably take about a half hour but it is guaranteed to make your risotto tender and creamy. You will also want to add the pumpkin close to the end of the preparation and some chipotle peppers in adobo sauce at the beginning.
You will be getting some heat with this recipe which helps taper the pumpkiness. While not necessary but highly recommended, adding burrata will make it creamy. The crispy prosciutto is really easy to make, simply toss it in a preheated oven for 12 to 15 mins and you get this salty, crispy bacon like bits.
Smoky Pumpkin with Crispy Prosciutto
Smoky pumpkin risotto topped with burrata and crispy prosciutto
- 1 cup Arborio rice
- 3½ cup veggie broth
- 1 chipotle pepper in adobo sauce (minced)
- ¼ cup pumpkin puree
- 2-3 garlic cloves (minced)
- ½ tsp pumpkin spice
- ½ tbsp butter
- 1 tbsp avocado oil or olive oil
- 1 burrata ball
- 4-5 slices prosciutto
- 3 tbsp parmesan cheese
- salt to taste
Start by heating a skillet to medium heat then add in the butter and oil. Add in the garlic and cook until it softens for 2-3 minutes. Add in the Arborio rice and stir until coated. Next add in the pumpkin spice and cook for a minute.
Heat up the veggie broth to a slight simmer in a separate sauce pan. Remember you want to add the broth as you cook and you want it to be warm to match the risotto.
Add in the the minced chipotle pepper, stir and begin adding in the veggie broth a ¼ cup to start and as you go along. Stir frequently and as the liquid evaporates, continue to add in the broth. Most importantly season with salt as you add in broth.
You will do this for about 30 minutes or until the risotto becomes tender. Halfway through this process, preheat your oven to 400° and place the prosciutto on a lined baking sheet. Bake for 12- 15 minutes until crispy.
Continue to add broth to the risotto and season as you go along. Taste to make sure you do not over salt it. About 5 minutes before the risotto is done, add in the pumpkin puree and parmesan cheese. Stir until combined.
Divide the risotto between two bowls, split the burrata and top with crispy prosciutto.
