Steps

1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until translucent.
2. Add the diced pumpkin and cook for 5 minutes until slightly softened.
3. Add the Arborio rice and toast for 2 minutes, stirring constantly.
4. Dissolve the saffron threads in a little warm water and add to the pot.
5. Gradually add the vegetable broth, one ladle at a time, stirring until absorbed before adding more.
6. In a separate pan, cook the prosciutto slices until crispy.
7. Once the risotto is creamy and the rice is al dente, stir in the Parmesan cheese and season with salt and pepper.
8. Serve the risotto topped with crispy prosciutto slices.
9. Enjoy your saffron-infused pumpkin risotto with a twist!