- 1 (2 pound) Sugar Pie pumpkin
- 3 tablespoons O Organics™ Extra Virgin Olive Oil
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1 1/2 ounces Primo Taglio Prosciutto, cut into slivers
- 12 leaves O Organics™ Sage leaves
- 1 medium onion, finely chopped
- 1 cup Safeway Medium Grain White Rice
- 1/2 cup dry white wine, such as Sauvignon Blanc
- 4 cups O Organics™ Chicken Broth
- 3/4 cup Safeway SELECT Primo Taglio Shredded Asiago Cheese
- Preheat oven to 425 degrees F. Cut stem off pumpkin. With a sharp, heavy knife, carefully cut pumpkin in half vertically. With a metal spoon, scrape out seeds and strings.
- Cut half the pumpkin into 4 wedges. Rub all 5 pieces (including the half) with 2 tablespoons oil and place in a large rimmed baking pan. Sprinkle with salt and pepper to taste. Roast pumpkin until tender when pierced, 25 to 30 minutes.
- Meanwhile, in a large, deep frying pan over medium-high heat, frequently stir prosciutto in remaining tablespoon oil until golden brown and crisp, about 3 minutes. Add sage and cook until leaves turn bright green and are crisp, about 1 minute more. With a slotted spoon, lift prosciutto and sage onto paper towels.
- Add onion to pan and stir often until tender, about 3 minutes. Add rice and stir often until it begins to turn opaque, 1 to 2 minutes. Add wine; stir often until mostly absorbed. Add 3 cups broth and simmer, stirring occasionally, for 20 minutes over medium heat.
- When pumpkin is tender, peel the half-pumpkin piece, then cut flesh into 1/2-inch cubes. Keep wedges warm.
- When rice has cooked for 20 minutes, add remaining broth, cheese, and pumpkin cubes. Stir gently until cheese melts, pumpkin is hot, and most of broth is absorbed, about 3 minutes. On plates, spoon risotto next to pumpkin wedges and top with prosciutto and sage.