Pumpkin Risotto with Prosciutto

Put stock in a pot and simmer. In a large saucepan, heat oil over medium-high heat. Add prosciutto and onion, and saute until slightly brown and crispy. Remove with a slotted spoon and set aside.

Add rice to the pot (with oil still in it) and stir for about a minute or two, until it turns a brighter white and is well coated. Add wine, reduce heat to medium or medium-low, stirring frequently until wine is mostly absorbed.

Add enough stock to cover rice and cook, stirring frequently, until most liquid is absorbed. Repeat until stock is almost gone and rice is nearly tender.

Add cinnamon and cumin and stir, followed by pumpkin. Stir until combined. Add any remaining stock and continue cooking and stirring until liquid is absorbed and rice is tender.

Add onion and prosciutto to the pot. Stir to combine. Let sit for a few minutes before serving.

Serves 4 as a main dish, 6-8 as a side dish.