Pumpkin Risotto

1 tablespoon olive oil

1 tablespoon butter

2 large onions, chopped

2 cups chicken stock

2 minced garlic cloves

1 cup Arborio rice

1/4 cup dry white wine

2 cups cubed pumpkin, steamed or boiled until tender

1/4 cup grated Parmesan Reggiano cheese

2 tablespoons minced fresh parsley

salt

freshly ground white pepper


Melt the butter and olive oil together in a large heavy skillet over medium high heat. Add the onion and sauté until the onion is soft and translucent. While the onion is cooking, place the stock in a medium saucepan and heat over medium heat until simmering, but not boiling. Add the garlic to the onions and cook for two minutes. Add the rice and stir well to coat. Sauté for a minute, then add the wine. Cook the rice until all of the wine is absorbed, stirring constantly. Add a ladle of the warm stock, and stirring constantly, cook until all of the liquid is absorbed. Repeat until almost all of the liquid had been absorbed. Add the pumpkin and mix well. Continue to cook until the pumpkin is heated through, and all of the liquid is absorbed. Add the Prosciutto, Parmesan, parsley, salt, and pepper. Mix well and serve hot.