Pumpkin Risotto 3 oz prosciutto 3 cups low sodium chicken broth, or vegetable broth ½ cup water 2 tablespoons unsalted butter 1 large shallot, minced 4 garlic cloves, minced 1 sprig fresh sage 1 sprig fresh rosemary 1 sprig fresh thyme salt, to taste black pepper, to taste 1 cup Aborio rice ½ cup dry white wine 1 10-ounce pumpkin puree ½ cup freshly grated Parmigiano Reggiano 1 ball burrata extra-virgin olive oil, for garnish INSTRUCTIONS 1- To crisp the prosciutto, place the slices in an air fryer and air fry (no preheat needed) at 400˚F for 3-5 minutes, or until crispy. Remove and reserve. They will continue to crisp as they cool. 2- Warm the broth by adding the broth and water to a pot. Heat over medium-low until warm and adjust the heat as needed. 3- In a large sauté pan or skillet, melt the butter. Add the shallot, garlic, sage, thyme, rosemary, salt, and pepper. Stir and cook for several minutes until fragrant. 4- Add the rice and stir, cooking for about 2 minutes, or until the grains start to become translucent around the edges. Add the white wine and cook until it is absorbed. 5- Add about 1 cup of the warmed broth mixture at a time, and stir constantly until the liquid is absorbed. Repeat with the remaining liquid, 1 cup at a time. 6- Before adding the final cup of broth, remove the herb sprigs. Then add the broth and pumpkin purée, stirring to combine and cook until most of the liquid is absorbed, but risotto remains creamy. 7- Remove the risotto from the heat and stir in the grated cheese. Season with additional salt and pepper to taste. Garnish with burrata, crispy prosciutto, and olive oil. Serve immediately. 8- Enjoy! #pumpkinrisotto #pumpkinrecipes #November2026recipes #whatsfordinner #holidaycountdown2026 - @315justme