A delightful risotto featuring ham and seasonal vegetables, perfect for a comforting meal.
Melt two-thirds of the butter in a large saucepan over medium heat.
Using unsalted butter allows you to control the saltiness of the dish.
Add the onion and garlic, cooking until the onion is softened.
Stir frequently to prevent the garlic from burning.
Pour in the white wine and let it reduce by half.
This step adds depth to the flavor of the risotto.
Stir in the rice, salt, pepper, and ham, ensuring the rice is well coated.
Toasting the rice slightly enhances its nutty flavor.
Add stock one cup at a time, stirring until absorbed before adding more.
This gradual process ensures the rice becomes creamy and evenly cooked.
Mix in the pumpkin and zucchini, continuing to cook until tender.
Cut the vegetables into uniform pieces for even cooking.
Remove from heat and stir in the remaining butter, basil, and parmesan cheese.
Adding the cheese off the heat prevents it from clumping.
Serve the risotto warm, garnished with extra parmesan if desired.
Serve immediately to enjoy the risotto at its best texture.
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