Pumpkin Risotto With Prosciutto

6 servings (serving size: 2/3 cup)

2 cups cubed peeled fresh pumpkin (1 pound)
3 cups low-salt chicken broth
Cooking spray
2 cups finely chopped onion
1 large garlic clove, minced
1 cup uncooked Arborio rice or other short-grain rice
1/4 cup dry white wine
2 tablespoons grated Romano or Parmesan cheese
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon white pepper
1 ounce very thinly sliced prosciutto, or lean ham, chopped (about 1/4 cup)

Steam pumpkin, covered, 15 minutes or until tender; set aside.

Bring broth to a simmer in a saucepan (do not boil). Keep warm over low heat.

Coat a large saucepan with cooking spray; place over medium heat until hot. Add onion and garlic; sauté 5 minutes. Add rice; sauté 1 minute. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 18 minutes total). Stir in pumpkin; cook 2 minutes or until thoroughly heated. Remove from heat; stir in cheese and remaining ingredients. Serve immediately.

CALORIES 187(11% from fat); FAT 2.3g (sat 0.8g,mono 0.8g,poly 0.3g); PROTEIN 6.3g; CHOLESTEROL 5mg; CALCIUM 50mg; SODIUM 240mg; FIBER 2g; IRON 2.6mg; CARBOHYDRATE 35.6g

Cooking Light, OCTOBER 1997