1. In a large saucepan, melt 2 tablespoons butter over medium-low heat. 2. Add onion and garlic and cook for 2-3 minutes until onion has softened. 3. Add the wine and cook until the liquid is reduced by half. 4. This should take 3-5 minutes. 5. Add rice, salt pepper and ham and stir to coat evenly. 6. Add 2 cups of stock and stir over medium heat until absorbed. 7. This should take 5-6 minutes. 8. Stir in pumpkin and zucchini. 9. Continue to add as much stock as needed, 1 cup at a time, stirring until rice is creamy and tender but still firm in the centre. 10. This should take 15-18 minutes from the time you add first stock. 11. Remove from heat and stir in remaining 1 tablespoon of butter, basil and parmesan cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
