Instructions: In a vegetable steamer, cook the pumpkin cubes for about 15 minutes or until tender; set aside. Meanwhile, in a medium saucepan, bring chicken broth or ham stock to a simmer but do not boil. Keep warm over low heat.

Warm the olive oil in a heavy skillet over medium-high heat until hot. Add the onion and garlic and saute until tender, about 5 minutes. Add the uncooked rice and saute for about a minute more. Add the wine and continue to cook until the liquid is nearly absorbed, stirring frequently. (For a non-alcoholic substitute, use a mixture of half water and half apple juice.)

Add the warm broth or stock about a half-cup at a time, stirring with each addition. Continue to cook the rice for about 20 minutes, stirring frequently.

Stir in the steamed pumpkin and cook for a few minutes more to warm the pumpkin thoroughly. Remove the skillet from the heat and stir in the grated cheese, parsley,
salt, white pepper, and ham. Serve immediately.

Serves 6

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