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Ingredients:
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50g Mainland Butter
350g arborio rice
1 onion, diced
2 cloves garlic, crushed
1 litre warm chicken or vegetable stock, preferably low salt
200g pumpkin, diced and roasted
50g MSR Parmesan Grated
50g Mainland Tasty Cheddar Cheese
50g Mainland Edam Cheese
50g Country Goodness Sour Cream Lite
Salt and Pepper to taste
4 slices prosciutto, baked at 160°C for 6 minutes
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Method:
Heat Mainland Butter over a low heat and panfry rice, onion and garlic until lightly golden. Gradually add stock (about 250ml at a time), gently simmering to absorb in between each addition. Just prior to the last 250ml being added, fold through pumpkin, Mainland Tasty Cheese and Mainland Edam Cheese. Finish with Country Goodness Sour Cream Lite.
Stir until creamy and season to taste.
Crisp Mainland Special Reserve Grated Parmesan in pan under grill until golden (or on non-stick surface in oven at 180°C for 5 minutes. Let cool, then place extra parmesan garnish and prosciutto on top of risotto to serve.
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