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    You are in: Home / Australian / Ham, Pumpkin and Pea Risotto Recipe
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    Ham, Pumpkin and Pea Risotto

    Ham, Pumpkin and Pea Risotto. Photo by JustJanS

    1/1 Photo of Ham, Pumpkin and Pea Risotto

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    JustJanS's Note:

    I found this on an excellent Aussie site called Healthy Food I modified slightly it to suit us but you can check out the original on the site.

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    Units: US | Metric


    1. 1
      Pre-heat oven to 180c.
    2. 2
      Spray a baking tay and scatter over the pumpkin . Spray the pumpkin with more oil. Cook for 20 minutes or until cooked through.
    3. 3
      Meanwhile, place the olive oil in a medium saucepan over medium heat (I use my non-stick wok). Add the garlic and onion and cook for 2-3 minutes, until soft. Stir in the rice and cook for 1 minute. Add the white wine and cook until evaporated. Add the stock a ladle-full at a time; as each lot absorbs, add the next one, until the rice is cooked but still firm (al dente).
    4. 4
      Add the peas, pumpkin, ham, parsley and stir through. Remove the pan from the heat, cover and set aside for 5 minutes.
    5. 5
      Stir through the grated parmesan cheese and serve.

    Ratings & Reviews:


    Nutritional Facts for Ham, Pumpkin and Pea Risotto

    Serving Size: 1 (410 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 641.8
    Calories from Fat 91
    Total Fat 10.1 g
    Saturated Fat 3.2 g
    Cholesterol 20.0 mg
    Sodium 660.2 mg
    Total Carbohydrate 102.5 g
    Dietary Fiber 7.1 g
    Sugars 7.2 g
    Protein 23.6 g

    The following items or measurements are not included:

    low-fat chicken stock

    sage leaves

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