RecipesParma Ham, Gorgonzola, Sage and Pumpkin risotto

RecipesParma Ham, Gorgonzola, Sage and Pumpkin risotto

Serves 4

  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 3 tbsp olive oil
  • 20g sage leaves
  • 200g risotto rice
  • 200g pumpkin, diced
  • 50ml white wine
  • 550ml vegetable stock
  • 50g Gorgonzola piccante
  • 4 slices Parma Ham
  • Salt and cracked black pepper


  • Sweat onion and garlic in 2tbsp olive oil until soft. Chop half the sage and add to the onions
  • Stir in the risotto rice, followed by the pumpkin. Stir and fry for 3 minutes
  • Add the white wine and stir until reduced. Slowly add the vegetable stock, stirring continuously until the liquid has been absorbed
  • Add the Gorgonzola and stir until just melted. Season if necessary
  • Fry the remaining sage leaves in a little olive oil until crispy. Drain on kitchen paper
  • Divide the risotto between plates and top with crispy sage and Parma Ham

Enjoy Prosciutto di Parma with

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