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Recipe

Pumpkin, pea, prosciutto and pecorino rice

Pumpkin, peas, prosciutto and pecorino – it’s a flavour sensation! This is one of Nici's favourite one-pot mid-week dinners that is incredibly easy to make.

By Nici Wickes
  • 15 mins cooking
  • Serves 2
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Ingredients

  • 2 tablespoon butter
  • 1 small onion
  • 1 cup Arborio rice
  • 4 tablespoon olive oil
  • 1/4 cup dry white wine
  • 750 millilitre vegetable stock, hot
  • 1/4 cup crushed tomatoes
  • 2 cup pumpkin, diced into 2cm cubes
  • 2/3 cup frozen peas
  • 4-6 prosciutto (can use bacon), pan-fried until crisp
  • 50 gram pecorino cheese (or Parmesan), grated
  • lemon wedges, to serve

Method

  • 1
    Melt the butter and sauté the onion in a medium-sized saucepan until soft. Pour in the rice, add 1 tbsp olive oil and stir to coat. Cook on medium heat for 1 minute. Add the wine and simmer for 30 seconds.
  • 2
    Pour in enough stock to cover the rice and add the tomatoes. Lower the heat and simmer until the stock has almost evaporated. Add the pumpkin and cover again with more stock. Simmer until reduced. Keep adding stock, stirring occasionally, until the rice is cooked al dente. In the last 5 minutes, add the peas, the last of the stock and simmer until the peas are cooked. Taste and season with salt to taste (it may not need it, see recipe tip).
  • 3
    Serve topped with crispy prosciutto, a drizzle of olive oil, a sprinkle of pecorino and the lemon wedges.

Notes

  • Pecorino is a sharpish ewe’s milk cheese and when combined with the crispy prosciutto, adds a wonderful saltiness to this dish.

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